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.
¼ cup Parmesan cheese
8 cups chicken broth
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.