Ingredients
6 cups (1.5 liters) chicken broth
Salt and freshly ground black pepper, to taste
3 large eggs
15g grated Parmigiano-Reggiano cheese
15g grated pecorino Romano cheese
2 tbsp chopped fresh parsley
2 tbsp semolina flour
1 pinch cayenne pepper
1 pinch freshly grated nutmeg
1 tbsp olive oil
1 pinch red pepper flakes
Directions
Step 1
In a large pot, bring the chicken broth to a simmer over high heat. Taste and adjust the seasoning with salt and pepper as needed.
Step 2
In a bowl, whisk together the eggs, grated Parmigiano Reggiano cheese, grated pecorino Romano cheese, parsley, semolina flour, salt, pepper, cayenne, and nutmeg until well blended.
Step 3
While stirring the simmering broth, slowly pour the egg mixture into the pot. Bring the mixture back up to a simmer. The liquid will be slightly cloudy initially and will clear as the broth heats.
Step 4
Serve the soup in bowls, garnished with a drizzle of olive oil and a pinch of red pepper flakes.