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BROTH WITH EGG ROMAN-STYLE

Straciatella alla Romana

Rome-Lazio
Preparation - Easy
Serves 4 - 6

A classic Roman soup that is quick, tasty and satisfying.

4 eggs
4 T freshly grated Parmesan cheese
Salt
Nutmeg, a pinch or more to taste
5 cups meat broth

Bring the broth or stock to a boil then reduce to a bare simmer.
As broth heats, beat the eggs with a fork in a bowl along with the nutmeg, salt and Parmesan.
Pour in eggs mixture, beating continuously with a whisk or fork.
As soon as the eggs have broken into strands and are cooked through, the soup is ready.
Serve hot with toasted Italian-style bread.

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