Kale & Lemon Stracciatella Soup

4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"A comforting soup for those chilly fall nights. Instead of kale, you can also use Swiss chard or collards."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (455.1 g)
  • Calories 380.8
  • Total Fat - 31.7 g
  • Saturated Fat - 6.2 g
  • Cholesterol - 213.5 mg
  • Sodium - 1540.3 mg
  • Total Carbohydrate - 9.4 g
  • Dietary Fiber - 4.2 g
  • Sugars - 1 g
  • Protein - 19.1 g
  • Calcium - 191.3 mg
  • Iron - 4.2 mg
  • Vitamin C - 3.5 mg
  • Thiamin - 0.7 mg

Step 1

Bring broth to a boil, stir in the kale. Reduce heat to medium and simmer until kale is tender - about 15 minutes.

Step 2

Reduce heat to low and slowly pour egg whites into center of the pot. Cook, undisturbed, until the whites have set, about 30-45 seconds. Gently stir until egg whites are distributed throughout.

Step 3

Remove from heat. Beat the egg yolks, then stir them into the soup. Add the cheese, nutmeg, and lemon juice. Stir gently to combine. Season to taste with salt and pepper.

Step 4

Serve hot with crusty bread and butter alongside.

Tips & Variations


No special items needed.

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