Stracciatella Soup

This egg-drop soup is a classic Roman favorite.  The egg mixture is often stirred into other soups at the last minute as well, such as Italian Wedding. Serve with a loaf of warm Italian bread and whipped butter.

3 eggs

¼ cup Parmesan cheese

8 cups chicken broth

Pinch nutmeg

Sea salt and freshly ground black pepper, to taste

In a small bowl, whisk eggs and cheese. Set aside.

Heat broth in a large saucepan. When broth is hot and simmering, whisk in egg mixture.  Simmer, whisking occasionally, about 3 minutes or until eggs are cooked. Add nutmeg, salt and pepper. Serve immediately. Serves 4 – 6.

Gary – This is a light soup with the savor and salt of the Parmesan cheese to give it flavor and richness.   Light and crisp would be the ticket for this entrée.  Try a Spanish Verdejo or Albarino, a Pinot Grigio or Pinot Gris and unoaked Chardonnay from a cooler climate.  Gruner-Veltliner and some of the other crisp whites from Italy, such as Gavi, Soave or Lugana would also work very nicely as would a crisp, delicate sparkler.

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