Vegetarian Italian Egg Strand Soup

Total time25 min

Prep time10 min

Cook time15 min

4.9

(13)

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Ingredients

4 servings

For the soup

6 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
½ tsp fine sea salt, plus more to taste

For the egg mixture

4 large eggs
3 tbsp semolina flour
¼ tsp freshly grated nutmeg

For serving

2 tbsp fresh flat-leaf parsley, finely chopped
¼ cup fresh ricotta (optional)

Instructions

1
Pour the chicken broth into a medium saucepan and bring to a steady simmer over medium-high heat. Season with ½ tsp fine sea salt, then reduce the heat to medium so the broth maintains a gentle, active simmer.
2
In a small bowl, beat the eggs with a fork until the yolks and whites are fully combined and no streaks remain. Whisk in the semolina flour and nutmeg until the mixture is smooth and slightly thickened.

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