Stracciatella soup is a light, clear soup with a kind of egg dumpling, which is easy and quick to prepare and will fit into any budget. If semolina flour is not available, Farina (or Cream of Wheat - not the quick cooking kind) may be substituted, or plain bread flour can do in a pinch. For a variation, use Romano cheese instead of the Parmesan. Thin pasta, such as angel hair broken into 1 inch pieces may be added to the soup for extra texture.

Measure out 1/2 cup of the chicken broth and set aside. Bring remaining broth to a boil.

In a medium bowl, beat eggs with semolina, Parmesan, parsley salt and nutmeg. Gradually whisk in the 1/2 cup of reserved stock.

Pour the mixture, in a thin, steady stream (it helps to use a measuring cup or bowl that has a pouring spout) into the boiling broth. Reduce heat to a simmer and stir gently, simmering, for 4 minutes.

Serve the broth, with the stracciatella, and crusty garlic bread. Season to taste with salt and pepper, and provide extra Parmesan cheese for grating at the table.

Serves 2 or 3.