Egg and cheese Soup (Rome)

Soups

Ingredients

Eggs - 3

Salt

Semolina - 4 tbsps

Grated parmesan cheese - 4 tbps

Freshly grated nutmeg (optional)

Meat stock - 7 1/2 cups

Beat the eggs in a bowl with a good pinch of salt, semolina, parmesan and grated nutmeg, to taste. Dilute the mixture with a ladleful of cold stock.

Bring the remaining of the stock to a boil, pour in the egg mixture and stir thoroughly, using a wire whisk. Lower the heat and simmer for 2 minutes, beating constantly. Serve boiling hot, with the beaten eggs just breaking up into strands.

Serves 6