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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Bring broth to a simmer in a pot over high heat. Taste broth and adjust salt and pepper as needed. | 2. Whisk eggs, parsley, semolina flour, grated Parmigiano Reggiano and pecorino Romano cheeses, salt, pepper, cayenne pepper, and nutmeg together in a bowl until well blended. | 3. While stirring the simmering broth, slowly pour egg mixture into the broth. Bring mixture back up to a simmer. The liquid will be slightly cloudy initially and clear as broth heats. | 4. Serve in bowls; garnish with a drizzle of olive oil and a pinch of red pepper flakes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	6	cups		468.72	11.34	66.8304	15.7248
salt black pepper	to taste		ground	12.6083	0.0	2.805	0.0708
semolina flour	2	tablespoons		75.15	15.2033	2.647	0.2192
egg	3			214.5	1.08	18.84	14.265
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
parmigiano reggiano cheese	1/2	ounce	grated	12.6083	0.0	2.805	0.0708
pecorino romano cheese	1/2	ounce	grated	12.6083	0.0	2.805	0.0708
cayenne pepper	1	pinch		0.3578	0.0637	0.0135	0.0194
nutmeg	1	pinch	grated	0.7219	0.0678	0.008	0.0499
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
red pepper flake	1	pinch		12.6083	0.0	2.805	0.0708

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.