MyDish / Soup
Roman Egg Drop Soup
Roman broth with beaten egg, parmesan and parsley stirred into delicate ribbons.
- Cooking time
- 20 minutes
- Servings
- 1
- Calories
- 260 kcal
- Category
- Soup
Ingredients
- 450 ml chicken stock
- 1 pc egg
- 25 g parmesan
- 15 g semolina
- 8 g parsley
- 0.25 tsp nutmeg
- 0.5 tsp lemon zest
- to taste salt
- to taste black pepper
Cooking instructions
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