This is a very traditional Italian dish and it is ideal for a cold winter night, when you feel a little under the weather and need something to comfort you and make you feel taken care of, even if you made it yourself. The ideal would be to have a homemade chicken broth, but a good organic low-sodium broth will also work. In Italy this dish is traditionally recommended to nursing mothers as a way of increasing their milk supply, but also to infants for its easy ingestion. Although it is good also with American Parmesan cheese, I definitely prefer it with the Italian one. Whatever cheese you choose, at least take the time to freshly grate it for this recipe as it will taste a whole lot better.
INGREDIENTS
4 cups of organic low sodium chicken broth
4 eggs
4 tablespoons of freshly grated Italian Parmesan cheese
2 tablespoons of bread crumbs
a pinch of ground nutmeg
1 lemon ( for peeling)
salt
PREPARATION
In a large pot bring the broth to a simmer on medium heat.
In the meantime, in a bowl mix the other ingredients.
When the broth is hot enough throw the mixture in the broth whisking immeditaely to create little "flakes" of dough.
Cook for about 5 minutes and serve.
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