Stracciatella alla Romana

Stracciatella alla romana is an Italian broth-based egg soup in which beaten eggs mixed with Parmigiano-Reggiano, a grating of nutmeg, and sometimes fine semolina are poured in a thin stream into simmering chicken broth while being stirred. The eggs set immediately on contact with the hot liquid into thin, irregular shreds, the rags that give the dish its name. The semolina, when used, absorbs some of the liquid and produces slightly more substantial shreds with a finer texture. The broth must be of quality; there is nowhere for weak broth to hide in a soup this simple. The egg provides the entire substance of the dish. Grated cheese is stirred through both the egg mixture and added again at serving. Unlike Chinese egg drop soup, this version is not thickened with starch, so the shreds are lighter and the broth remains clear. Bring the broth to a full simmer, not a boil, before adding the egg mixture.