How to make it

  • Beat eggs.
  • In a bowl, mix semolina, parmesan, salt, pepper, and nutmeg.
  • Add eggs and bet well.
  • Add one cup of cold stock, mix well.
  • Meanwhile in a deep sauce pan, bring to low boil, remaining chicken stock.
  • Pour egg mixture into boiling stock THROUGH a colander with large holes, stirring with a fork so that lumps don't form.
  • Reduce heat and cook very slowly for 10 minutes.
  • The eggs and semolina will form little shreds or "rags" in the soup.
  • Serve immediately as the first course with extra grated parmesan on the side.

Reviews & Comments 2

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    " It was excellent "
    kukla ate it and said...
    Yep, one of my favs!! Saw your comment on the Stracciatella, and just HAD to come visit this one! (Love Vincent Price stuff:)
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    " It was excellent "
    linebb956 ate it and said...
    I have not had this soup since I was little.. It was one of my favorite lunches on a cold snowy day. Thaws you out fast when your little... or big.. Thanks for the memories..
    Was this review helpful? Yes Flag

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