My Little Nonna (she was never more than 80 lbs and very tiny) made this soup often, especially during the war times when meat was difficult to get. We could get eggs because of my Grandmother Giovanna’s farm in NJ. I can still picture her standing in front of the stove and stirring, stirring, stirring. The aroma was intoxicating, just because Nonna was making stracciatelli. We all loved it.
- 2 Eggs – lightly beaten
- 4 Tbs Parmesan cheese –grated
- 3 Tbs Dry Bread Crumbs – seasoned or unseasoned
- Pinch of salt
- Dash of Garlic Powder
- 1/8 tsp Nutmeg
- 5 or 6 Cups Chicken broth
- Fresh Parsley or Basil – for garnish
- Mix eggs, cheese, bread crumbs, salt, garlic powder and nutmeg in a small bowl until smooth.
- Stir in ½ cup for the broth. Heat the remaining broth in a soup pot over medium heat, just until it begins to boil then reduce heat to low.
- Stir another ½ cup of the hot broth into the egg mixture slowly, until well combined and then gradually stir entire mixture into the remaining broth.
- Cook stirring constantly until the egg mixture forms tiny specks or flakes. This will happen in about 5 minutes.
- Serve stracciatelli immediately and garnish with the freshly chopped parsley or basil, if desired.