Quick cheese soup with noodles and herbs
3 servings
15 minutes
Quick cheese soup with vermicelli and herbs is a simple yet refined dish of Italian cuisine, perfect for a cozy family lunch. Its history roots in the traditions of peasant families who used available ingredients to create rich and aromatic soups. The delicate texture of eggs combined with the sharp taste of parmesan and the light spice of nutmeg gives the soup a special depth. Vermicelli makes it hearty, while fresh herbs add brightness and freshness. This versatile dish can be served on its own or complemented with crispy croutons or fresh bread. Quick preparation makes it an indispensable option for those who appreciate tasty homemade food but don't want to spend hours in the kitchen.
1
Lightly beat the eggs with salt and pepper. Add grated cheese, nutmeg, and chopped herbs.
- Chicken egg: 3 pieces
- Grated Parmesan cheese: 3 tablespoons
- Nutmeg: pinch
- Fresh herbs: 1 bunch
- Salt: to taste
- Ground black pepper: to taste
2
Bring the broth to a boil. While stirring constantly, pour in the cheese-egg mixture. Cook, stirring, for 5 minutes. Add the vermicelli and cook until done.
- Chicken broth: 600 ml
- Grated Parmesan cheese: 3 tablespoons
- Chicken egg: 3 pieces
- Vermicelli: 150 g
