Stracciatella Soup
Stracciatella soup is often referred to as "Italian egg drop soup," which is fine, but knowing the name actually means little, torn rags or shreds works so much better metaphorically. When you've been run ragged, stracciatella is always there for you. As you eat this, hopefully with some nice crusty bread, imagine all those little "rags" floating in the bowl are all your torn-up problems, both real and imagined. They were there, and then they were gone. You just won — with soup.
chicken broth
6
cups
salt and freshly ground black pepper to taste
large eggs
3
grated Parmigiano-Reggiano cheese 
½
ounce
grated pecorino Romano cheese
½
ounce
chopped fresh parsley
2
tablespoons
semolina flour
2
tablespoons
cayenne pepper
1
pinch
freshly grated nutmeg
1
pinch
olive oil
1
tablespoon
red pepper flakes
1
pinch
 Bring broth to a simmer in a pot over high heat. Taste broth and adjust salt and pepper as needed.
  Whisk eggs, grated Parmigiano Reggiano and Pecorino Romano cheeses, parsley, semolina flour, salt, pepper, cayenne, and nutmeg together in a bowl until well blended.
  While stirring the simmering broth, slowly pour egg mixture into the broth. Bring mixture back up to a simmer. The liquid will be slightly cloudy initially and clear as broth heats.
  Serve in bowls; garnish with a drizzle of olive oil and a pinch of red pepper flakes.
