Stracciatella Alla Romana

Stacciatella alla Romana (poultry soup) from the Lazio region (do not confuse with the ice cream of the same name).

Parmesan, semolina, eggs, parsley, nutmeg and salt in a baking dish form, stir through a few tablespoons of clear soup. Pour the rest of the clear soup into a saucepan and bring to a boil, stir in the quantity and make over low heat, stirring throughout, until the soup thickens. Bring to the table immediately.

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