Kale Stracciatella
Recipe: #17279
February 08, 2015
Categories: Soups and Stews, Vegetables, Kale, Italian, Baby Shower, Birthday, Easter, Entertaining, Fall/Autumn, Father's Day, Halloween, July 4th, Mother's Day, New Years, Potluck, Summer, Sunday Dinner, Wedding, Gluten-Free, Low Carbohydrate, Kosher Dairy more
"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 is 7 servings
Ingredients
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 by Step Method
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.
1 Reviews
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