Kale Stracciatella
Recipe: #17279
February 08, 2015
Categories: Kale, Italian, Baby Shower, Birthday, Easter, Fathers Day, Halloween, July 4th Mothers Day, New Years, Potluck, 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 (384.8 g)
- Calories 78.4
- Total Fat - 4.4 g
- Saturated Fat - 1.4 g
- Cholesterol - 120.7 mg
- Sodium - 1405.1 mg
- Total Carbohydrate - 2.7 g
- Dietary Fiber - 0.2 g
- Sugars - 0.7 g
- Protein - 7.6 g
- Calcium - 95.5 mg
- Iron - 1.4 mg
- Vitamin C - 23.4 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 Enjoy!
Tips
No special items needed.
1 Reviews
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