CookEat Recipe
Millefanti Soup
Tiny egg, flour and Parmesan drops scattered through clear broth.
Method
Steps
Step 1
Gather the ingredients: 3 eggs; 3 heaped teaspoons plain flour; 30 g finely grated Parmesan; 1 pinch salt; Nutmeg to taste; About 1.5 litres ready-to-use clear broth.
Step 2
Put the flour in a bowl with the Parmesan, nutmeg and salt. Add the eggs last and whisk very thoroughly into an even loose batter.
Step 3
Bring the broth to a gentle boil. Pour the batter through a clean metal colander or sieve with fairly large holes, stirring the broth as it falls so it separates into many small pieces instead of a single lump.
Step 4
Simmer for about 3–5 minutes, stirring gently, until all the little egg pieces are set and the soup reaches 74°C. Serve hot.
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