Roman-Style Egg-Drop Soup: La Stracciatella
INGREDIENTS
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6 cups brown chicken stock, recipe follows
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3 eggs
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3 tablespoons semolina
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3 tablespoons grated Parmigiano-Reggiano
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1 tablespoon Italian parsley, finely chopped
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Pinch nutmeg
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Salt and pepper
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2 tablespoons extra-virgin olive oil
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3 1/2 pounds chicken wings, backs, and bones
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3 carrots, coarsely chopped
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2 onions, coarsely chopped
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4 ribs celery, coarsely chopped
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2 tablespoons tomato paste
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1 tablespoon black peppercorns
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1 bunch parsley stems
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