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Roman Egg Soup With Noodles

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Ingredients
  Chicken broth 4 Cup (64 tbs)
  Semolina/Flour 1 1⁄2 Tablespoon
  Grated parmesan cheese 1 1⁄2 Tablespoon
  Salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Eggs 4 , well beaten
  Cooked noodle 1 Cup (16 tbs)
  Snipped parsley 1 Tablespoon
Directions

Bring chicken broth to boiling.
Meanwhile, mix semolina, cheese, salt, and pepper together.
Add to beaten eggs and beat until combined.
Add noodles to boiling broth, then gradually add egg mixture, stirring constantly.
Continue stirring and simmer 5 minutes.
Serve topped with parsley.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Poultry

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