an Italian egg drop soup
4 tablespoons grated grana padano cheese
1/3 cup breadcrumbs
2 eggs, beaten
4-6 cups chicken stock
4 saffron threads
1 pinch powdered cinnamon
1 pinch powdered ginger
1 pinch freshly ground black pepper
1 pinch powdered nutmeg
1 pinch powdered saffron
2 tablespoons finely chopped parsley
COURSE: Soups and Stews
- Mix the grana padano and the breadcrumbs to the beaten eggs to form a mixture that is not too dense. Bring the broth to a boil. As soon as it boils, add the saffron. Simmer until the broth becomes golden.
- Bring again to a boil and stir in the cinnamon, ginger, black pepper, and nutmeg. Add the egg mixture to the broth. Whisk and bring to a boil once again for a few seconds until the liquid part separates from the solid. The mixture will change in consistency from creamy to grainy due to the solidified eggs.
- Remove from heat, season with a pinch of powdered saffron, and serve. Serves 4 as a meal or 8 as a soup course