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I was on my way home during a cold morning, and I really needed a hot meal.
More: hot and nourishing. And tasty too, of course.
Uhm, maybe with an aromatic fresh herb from my garden...

I remembered Stracciatella, a traditional italian egg soup that I often eated as a child, when my mother served me with very small puffs. When I was a child, I admit that the puffs were the most exciting part of the dinner, but now this hot soup was all that I needed.



Stracciatella (Egg Soup) with Parsley

Ingredients
Serves two:
750ml beef broth
2 eggs
1 bunch of parsley
2 tbsp durum wheat flour
30g grated parmesan
black pepper

Directions
Bring the broth to a boil.
Beat the eggs with durum flour and parmesan, then pour into the broth and cook them.
Add minced parsley and freshly ground black pepper.

This goes to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays (now Soup, Salad and Sammie Sundays).

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This also goes to Family Recipes.

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