Stracciatella with Broccoli Rabe

Photo: Lisa Romerein; Styling: William Smith

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.

Yield: Serves 8 as a first course (makes 9 cups)
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 88
  • Calories from fat: 38%
  • Protein: 9.3g
  • Fat: 3.7g
  • Saturated fat: 1.7g
  • Carbohydrate: 5g
  • Fiber: 0.1g
  • Sodium: 717mg
  • Cholesterol: 84mg


  • 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


  1. 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. 2. Beat eggs in a bowl and stir in reserved 1/2 cup broth, the semolina, and parmesan.
  3. 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
  5. Note: Nutritional analysis is per serving.
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