Stracciatella soup

1

First, let's prepare the chicken broth.
To do this, wash the chicken (soup set or legs), put it in a pan and fill it with cold water.
Bring to a boil, remove the resulting foam and reduce the heat. Salt.
Add whole peeled onions, carrots, bay leaves, a couple of allspice peas to the broth and cook at low boil for 30-35 minutes.

Remove the chicken, onions and carrots from the finished broth. We throw away the onions and carrots and use the chicken in another dish.

2

Cut onions and carrots into cubes. Fry in vegetable oil for about 10 minutes over medium heat.

Add onions and carrots to the chicken broth and cover the pan with a lid. Bring to a boil and cook for 5-7 minutes.

3 Beat the eggs until smooth. Grate Parmesan on a fine grater.

4 Pour semolina into the pan and mix thoroughly so that the semolina does not form lumps. Cover with a lid and cook for 5 minutes.

5 Then add the eggs into the pan in a thin stream, while simultaneously stirring the broth, forming a funnel.

6 Add Parmesan, salt and pepper to taste.

7 Mix everything well.

8

You can decorate the soup with grated cheese and herbs.

Bon appetit!