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.

How to Make It

Step 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.

Step 2

Beat eggs in a bowl and stir in reserved 1/2 cup broth, the semolina, and parmesan.

Step 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.

Step 4

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

Step 5

Note: Nutritional analysis is per serving.

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