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Egg Noodle Soup

Serves : 4

Ingredients:

3 Eggs

3 tbsp Fine Semolina

1 tbsp Chopped Parsley

¼ cup / 25g / 1oz Grated Parmesan Cheese

7½ cups / 1.75 litres / 3 pints Beef Stock

Salt

Ground Nutmeg

Instructions:

1. In a bowl, beat eggs with semolina, parsley and 2 tbsp parmesan.

2. Pour in a cup (4 tbsp) of cold stock, season with salt and nutmeg and whisk.

3. Bring remaining stock to a boil, pour in semolina mixture and stir for 3 – 4 minutes over medium heat until fine shreds of egg form in the soup.

1. Serve at once, sprinkled with remaining parmesan.

Notes:

Soup is often a substantial dish in Italy and the garnishes are correspondingly hearty.

Choose from pasta shapes, bread croûtons - fried or baked in the oven, and sometimes stuffed as well - or dumplings made of potato or semolina and mixed with spinach, chicken, ham or fish and béchamel sauce (see recipes for each).

Tips for measuring, temperatures, or conversion from imperial to metric

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