Soup in broth

Ingredients

• A generous 1 litremeat or chicken stock
• 75 gplain flour
• 50 gbutter
• 1 tablespoongrated Parmesan
• 1egg
• 1 pinchnutmeg
• To tastesalt

Instructions

1. 1

   Melt the butter

   Melt the butter in a small non-stick pan.

2. 2

   Toast the flour

   Stir in the flour and cook until it turns lightly golden.

3. 3

   Add some stock

   Pour in a glass of lukewarm stock and cook for 5 minutes, stirring often.

4. 4

   Season the mixture

   When the mixture starts to pull away from the sides of the pan, add the grated Parmesan, nutmeg and a pinch of salt.

5. 5

   Mix in the egg

   Stir carefully, then add the egg and mix until it is fully incorporated.

6. 6

   Boil the stock

   Bring the remaining stock to the boil.

7. 7

   Add spoonfuls

   Once the stock is boiling, add the mixture a teaspoonful at a time.

8. 8

   Cook briefly

   Let the soup boil for a few minutes.

9. 9

   Serve at once

   Pour the soup into a tureen and serve immediately.

What is soup in broth?

This Italian-style soup pairs clear meat or chicken stock with small spoonfuls of a cooked flour mixture enriched with butter, Parmesan and egg. The ingredients make a simple, gently flavoured first course that is served hot.

The method relies on a thick mixture that can be spooned into the simmering stock. Adding it in small portions gives the broth little soft dumplings rather than one large lump.

Nutrition and macros by portion

The nutrition label shows one serving as written: 206 calories, 5g protein, 14g carbs, 12g fat.

The flour supplies most of the carbohydrates, while butter contributes much of the fat; the egg, Parmesan and stock provide some protein. Serve a bowl with vegetables or a salad for a more balanced plate.

Building the flour mixture

Golden flour: let the flour colour lightly in the melted butter, stirring so it cooks evenly without becoming dark.

Lukewarm stock: add it gradually enough to stir into the flour and butter, then cook the mixture for the stated 5 minutes.

Parmesan and egg: stir in the cheese and nutmeg first, then incorporate the egg thoroughly so the mixture is ready to spoon.

Getting the texture right

The mixture is ready for seasoning when it begins to pull away from the sides of the pan. It should be cohesive enough to hold on a teaspoon, not runny like a batter.

Use teaspoons to portion it into the boiling stock. The recipe gives only a few minutes of cooking time, so watch for the spoonfuls to cook through rather than relying on a precise number of minutes.

Choosing the broth

Meat or chicken stock: either works here, so choose a well-flavoured broth that suits the meal. The recipe uses a generous litre, with a glass set aside for the flour mixture and the rest brought to the boil.

Salt: season the mixture with a pinch, then taste the broth before serving if needed. Stock can vary in saltiness, so add more only if it needs it.

Timing and serving

Have the stock ready to boil while you finish the mixture, so the spoonfuls can go straight into hot broth. The recipe does not specify an overall cooking time; allow for the 5-minute mixture cook and a few minutes of boiling once assembled.

Serve the soup straight from a warmed tureen or ladle it into bowls immediately. Bread and a simple salad make easy accompaniments without competing with the broth.

Keeping the soup

This soup is best eaten as soon as it is made, while the spoonfuls are tender and the broth is hot. If you expect leftovers, keep the broth and cooked mixture separate where possible, then reheat them together gently.

Recipe notes & tips

• Use a small non-stick pan to make it easier to stir the thickening mixture.
• Stir frequently as the flour cooks so it colours evenly.
• Let the mixture cook until it begins to pull away from the pan before adding the cheese and egg.
• Add the spoonfuls to actively boiling stock so they cook as directed.
• Serve promptly to enjoy the tender spoonfuls in hot broth.

Variations

• Chicken stock: use it instead of meat stock for a gentler broth.
• Meat stock: choose it for a fuller, savoury flavour.
• Extra Parmesan: grate a little more over each bowl at the table.
• Nutmeg: add a small extra pinch if you want its flavour to come through more clearly.

Common mistakes to avoid

• Dark flour: cook it only until lightly golden, stirring often to prevent it from catching.
• Lumpy mixture: add the lukewarm stock while stirring and mix it in thoroughly.
• Loose mixture: cook it for the full 5 minutes and wait for it to pull away from the pan.
• Unmixed egg: stir carefully until the egg is fully incorporated before portioning.
• Crowded spoonfuls: add the mixture a teaspoon at a time rather than tipping it all into the broth.

How to store

This soup is best served straight away. Refrigerate leftovers in a covered container for up to 2 days and reheat gently until piping hot; the spoonfuls may soften as they stand.

Frequently asked questions