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Stracciatella with Broccoli Rabe

Photo: Lisa Romerein; Styling: William Smith
Prep time 35 mins
Yield Serves 8 as a first course (makes 9 cups)
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.

Ingredients

  • 2 qts. reduced-sodium chicken broth or homemade chicken broth*
  • 2 garlic cloves, crushed
  • Salt (optional)
  • 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

Nutrition Information

  • calories 88
  • caloriesfromfat 38 %
  • protein 9.3 g
  • fat 3.7 g
  • satfat 1.7 g
  • carbohydrate 5 g
  • fiber 0.1 g
  • sodium 717 mg
  • cholesterol 84 mg

How to Make It

  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.

  4. *For a recipe, see sunset.com/chickenbroth.

  5. Note: Nutritional analysis is per serving.