Stracciatella

Ingredients:

500 g chicken stock (or 5 dL)
1 egg
13 g parmesan
ground black pepper
½ tbsp minced parsley
¼ tsp lemon zest (optional)
pinch nutmeg
salt
·  ·  ·

1. In a 1 liter bowl, combine egg, finely grated parmesan (microplane), black pepper, parsley, lemon zest (microplane), and nutmeg (microplane). Whisk together with a fork.

2. Bring stock to a boil in a small saucepan. Pour a small amount of stock (1 dL) into egg mixture bowl and continue to whisk with fork; this will loosen and warm the mixture. Return saucepan to a boil, stir to create a whirlpool, and pour in egg mixture. Just as the soup comes back to a boil, remove from heat and stir to distribute contents.

3. Clean the mixing bowl and transfer soup from saucepan to bowl to serve. Salt to taste.

Notes:
Serves 1