Broccoli rabe's slight bitterness contrasts nicely with mellow chicken broth in this variation on a classic Roman soup. Stracciatella means "little rags" in Italian, which describes the effect you get when you stir a mixture of eggs, parmesan, and semolina into hot broth.
2 qts. reduced-sodium chicken broth or homemade chicken broth*
2 garlic cloves, crushed
3 large eggs
2 tablespoons fine semolina
2 ounces parmesan cheese, finely grated (2/3 cup)
12 ounces broccoli rabe (rapini), flowers and greens only
Freshly ground black pepper
How to Make It
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.
Beat eggs in a bowl and stir in reserved 1/2 cup broth, the semolina, and parmesan.
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.