Savor the Flavors of Italy with This Hearty Soup
A Twist on a Classic
Stracciatella, Italy’s beloved egg drop soup, gets a nutritious boost with the addition of sautéed kale. This comforting, easy-to-make soup is a perfect way to warm up on a chilly day.
The Perfect Pairing
Serve this delicious soup with a side of crusty garlic bread for dipping, and consider pairing it with our easy Swedish Meatballs for a satisfying meal.
Servings and Cooking Time
Yields: 6 to 8 servings
Difficulty: Easy
Total Cooking Time: 40 minutes
Gather Your Ingredients
- 8 ounces flat-leaf kale (about 1 bunch)
- 1 tablespoon olive oil
- 6 cups (1 1/2 quarts) low-sodium vegetable or chicken broth
- 1 teaspoon kosher salt, plus more as needed
- 1/2 teaspoon freshly ground black pepper, plus more as needed
- 4 large eggs
- 1/2 cup finely grated Parmesan cheese (about 1 1/2 ounces)
Preparing the Kale
Wash and dry the kale, then remove the tough stems from the leaves and discard. Stack the leaves, slice them crosswise into 1/4-inch ribbons, and set aside. You should have about 4 cups of kale.
Sautéing the Kale
Heat the olive oil in a large saucepan over medium-high heat until shimmering. Add the kale and season with salt and pepper. Cook, stirring occasionally, until just wilted, about 3 minutes.
Simmering the Broth
Increase the heat to high, add the broth and measured salt and pepper, and bring to a simmer. Reduce the heat to medium-low and continue simmering until the kale has softened but isn’t mushy and the flavors have melded, about 10 minutes.
Adding the Egg Mixture
Meanwhile, whisk together the eggs and Parmesan cheese in a medium bowl, seasoning with salt and pepper as needed. Increase the heat to medium, slowly pour the egg mixture into the saucepan, and stir to combine. Return to a simmer, stirring occasionally to break up any large pieces of egg.
Serving and Enjoying
Remove from the heat, taste, and season with salt and pepper as needed. Serve immediately, garnished with additional Parmesan cheese if desired.
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