1. In a medium saucepan, bring broth and garlic to a simmer. Cover and cook 15 to 20 minutes. Discard garlic. Set aside 1/2 cup broth. Taste broth in pan and add salt if you like.
2. Beat eggs in a bowl and stir in reserved 1/2 cup broth, the semolina, and parmesan.
3. Add broccoli rabe to broth. Simmer until tender but still bright green, 3 to 5 minutes. Slowly pour in egg mixture. Turn off heat and stir back and forth very slowly until little "rags" form. Add pepper to taste.
*For a recipe, see sunset.com/chickenbroth.
Note: Nutritional analysis is per serving.