Italian.Chef's picture

Jan. 03, 2012


Eggs 2
Freshly grated parmesan cheese 2 Tablespoon
Finely chopped fresh parsley 2 Teaspoon
Nutmeg/Ground nutmeg a pinch
Salt 1 Pinch
Chicken stock 1 1/2 Pint



1. In a small bowl beat the eggs until blended; then mix the cheese, parsley, nutmeg and salt.

2. In a heavy, medium sized saucepan, bring the chicken stock to a bubbling boil over high heat.

3. Slowly pour the egg mixture in the stock, stirring gently and constantly with a whisk.

4. Lower the flame and simmer for 2 to 3 minutes, stirring all the while.

5. By now, the egg and cheese mixture will form small flakes in the stock.

6. Season it as per your taste.


7. Pour the soup into a tureen or individual soup bowls and serve immediately with a crusty bread.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 137Calories from Fat 63

 % Daily Value*

Total Fat 7 g10.8%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 472 mg19.67%

Total Carbohydrates 7 g2.3%

Dietary Fiber %

Sugars 3 g

Protein 11 g22%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet