Bring the broth to a boil.
Beat the eggs with durum flour and parmesan, then pour into the broth and cook them.
Add minced parsley and freshly ground black pepper.
Stracciatella alla Romana (Egg Soup)
Serves two:
750ml beef broth
2 eggs
1 bunch of parsley
2 tbsp durum wheat flour
30g grated parmesan
black pepper
You may also like
Italy: Latium - All recipes