Stracciatella
This is a classic Italian recipe that takes just 15 minutes to get on the table. It was one of my favorites as a child.
7 or 8 cups meat broth
3 Tbsp. finely ground semolina
3 Tbsp. ground Italian parmesan
3 eggs
1/2 tsp. salt
pinch of nutmeg (optional)
1. Put all the broth in a pan and bring to a boil except for 1 cup which you should set aside.
2. In a bowl mix the egg, semolina, parmesan and salt (add the nutmeg now if you decide to use it).
3. Add the cup of cold broth to the mixture and beat in with a fork.
4. When the broth starts to boil pour in the egg mixtures and mix with a fork in the broth to break it into little pieces.
5. Boil for 5 mixing constantly with a fork to keep the pieces from sticking together.
I remember pleading with my mother to make this recipe for me when I was young. I was, and still am, crazy about it .
Despite its simplicity this dish can be an elegant soup for a formal dinner. The recipe calls for finely ground semolina. You should be able to find it at most Italian grocers or specialty food stores.