Rating: 5 stars
3 Ratings
  • 5 star values: 3
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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.

This Story Originally Appeared On sunset.com

Gallery

Credit: Lisa Romerein; Styling: William Smith

Recipe Summary test

prep:
35 mins
total:
35 mins
Yield:
Serves 8 as a first course (makes 9 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • Note: Nutritional analysis is per serving.

Nutrition Facts

88 calories; calories from fat 38%; protein 9.3g; fat 3.7g; saturated fat 1.7g; carbohydrates 5g; fiber 0.1g; sodium 717mg; cholesterol 84mg.
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