Kale Stracciatella

7
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"This quick and easy Italian egg drop soup is one you can serve to any special guest. I like serving this as a starter to our annual Italian Themed Feast. Spinach is usually used in Stracciatella but we prefer kale."

Original recipe yields 7 servings
OK

Nutritional

  • Serving Size: 1 (448.9 g)
  • Calories 91.5
  • Total Fat - 5.1 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 140.9 mg
  • Sodium - 1639.3 mg
  • Total Carbohydrate - 3.1 g
  • Dietary Fiber - 0.2 g
  • Sugars - 0.8 g
  • Protein - 8.9 g
  • Calcium - 111.4 mg
  • Iron - 1.7 mg
  • Vitamin C - 27.3 mg
  • Thiamin - 0.1 mg

Step 1

Pour the broth in a large pot and toss in the chopped parsley; bring to a boil over medium-high heat.

Step 2

In the meantime, whisk together the basil, parmesan cheese and eggs.

Step 3

Stir the broth in one circular motion and once you have a slight circular tunnel in the middle of the broth, stir in a bit of the egg mixture at a time until all used up.

Step 4

Add the Kale and continue to cook for a couple of minutes.

Step 5

Remove from heat, cover and let sit for 5 minutes.

Step 6

Ladle into bowls and add Enjoy!

Tips & Variations


No special items needed.

Related

Smells Like Salad

So easy, delicious and quick to prepare! I added a little bit of thinly sliced carrots for color. Freshly grated grana padano cheese, too. The variety of kale I chose was a different one-not lacinato or Russian. Wish I knew which variety because it worked well in this soup. I will add this recipe to my permanent file. Prepared for the FYC tag game. Oh, fresh basil from my herb garden. local eggs, local kale and carrots! Thanks for posting!

(27 Oct 2015)