After making Avgolemono a few weeks ago, I've been on the lookout for myriad ways that eggs and chicken stock can be combined to make soup. As sickness comes and goes and the cold of winter makes nothing more appealing than a bowl of chicken soup, new ideas are always welcome. In the case of Avgolemono, whipped eggs whites and lemon juice gave the soup an appealing lightness and acidity, while the result was still rich and chickeny. So when I was flipping through Mario Batali's Molto Italiano, this recipe caught my eye for its similarity and simplicity.
It's also a little easier to pull off. Freshly grated nutmeg replaces the lemon juice and Parmesan cheese adds complexity and a round flavor. Chopped parsley goes in for freshness, and a little bit of semolina (pasta) flour to thicken. All you need to do is combine the ingredients with a bit of cold chicken stock, then whisk that into boiling hot stock over low heat. The egg breaks up into little "shreds" (stracciatelle), the Parmesan disappears into the broth, and the result is comfort food.
- 6 cups chicken stock
- 3 large eggs
- 3 tablespoons semolina flour
- 1/4 cup freshly grated Parmesan
- 1 tablespoon finely chopped parsley
- Pinch of freshly grated nutmeg
- Salt and pepper
Separate one cup of the stock and chill if not already refrigerated. Heat the remaining 5 cups in a large saucepan until it boils.
Meanwhile, combing the cold broth, eggs, flour, cheese, parsley, and nutmeg in a mixing bowl and whisk until well blended.
Whisk the egg mixture into the boiling broth, stirring constantly. Turn the heat to low and cook, whisking constantly, for 3-4 minutes. Season with salt and pepper to taste.
Serve in warmed bowls topped with more grated Parmesan and parsley if desired.