Queens in Broth

Reginette in Brodo

Reginette in meat broth with eggs, parmesan cheese, and marjoram: a warm and hearty soup with a traditional flavor.

4 servings

Easy

Reginette in brodo is a warm and hearty soup, perfect for a simple yet nutritious lunch or dinner. The lean meat broth provides a clear and flavorful base, while the pasta adds texture and completes the dish. The egg, enriched with Parmesan cheese and flavored with marjoram, coagulates in the hot liquid, forming small flakes distributed among the reginette. The result should remain soft and fluid, without turning into a compact mass: for this reason, cooking requires careful attention and vigorous stirring after adding the mixture. The marjoram provides a delicate aromatic note, the Parmesan adds savory and roundedness, while the broth binds the ingredients together into a warm and uniform whole. This recipe is a traditional one.

Preparation

Voice reading

6 steps · natural Italian voice

Prepare the egg mixture

In a bowl, beat the eggs with the grated Parmesan, marjoram, and salt. Mix until smooth, with no visible streaks of egg white and the cheese well incorporated. Keep it ready to add to the broth, but don't let it sit too long.

Bring the broth to the boil

Prepare a pot of defatted beef broth and bring it to a boil. Make sure the surface is bubbling evenly and continuously, without excessive foam or traces of fat rising to the surface. The broth should be hot and clear so it can cook the pasta and absorb the egg mixture.

Cook the queens

6 min

Add the reginette to the boiling broth and cook for about six minutes. Stir gently with a ladle to prevent the pasta from sticking or collecting on the bottom. Check that the pasta is tender but still recognizable and that the broth continues to simmer evenly.

Add the eggs

After about six minutes, remove the pot from the heat and pour the egg, Parmesan, marjoram, and salt mixture into the broth. Pour it slowly, stirring constantly: the residual heat will begin to curdle the egg without abruptly interrupting the cooking of the soup.

Mix vigorously

Stir vigorously with a ladle until the eggs are evenly distributed throughout the pasta and broth. Work the mixture until small, uniform flakes appear, avoiding the egg from settling into a single lump. After this initial emulsion, return the soup to the heat.

Complete cooking

3 min

Let the soup boil for another three minutes, stirring constantly with a ladle. Maintain a controlled, continuous boil: stirring prevents the eggs and pasta from settling at the bottom or thickening too much. The soup is ready when the broth remains fluid and the eggs are evenly distributed.

Chef's Tips

The editors recommend pouring the eggs into the boiling broth off the heat and stirring vigorously, so that they distribute themselves without forming a single clump.