Amazing! So easy and flavorful. Made as an extra food backup for a dinner party but didn't need it. My guests missed out! The recipe is pretty fool proof. I had to step away a second while cooking and didn't have the broth hot enough when I poured the egg mixture in. Solution: I heated the soup up to a boil for a minute and the egg cooked as it was supposed to. Note: Depending on the broth you use it can turn out a little salty with the parmesan. Still totally DELICIOUS!!! You have to try it! It is now my husband and my favorite soup.
Stracciatella with Broccoli Rabe
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.
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- 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. 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.
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