Reviews (2) Add Rating & Review 2 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: 5 stars 01/12/2019 You don't have to use kale. Use spinach, collard, mustard or turnips greens. However, kale has the highest vitamin content. I use Better Than Bouillon roasted chicken paste for my stock. I love eggs so this recipe is great for me. Martha Stewart Member Rating: 5 stars 12/13/2018 This recipe is one I will make over and over again. The fresh lemon juice is the star. My only change was vegetable broth instead of chicken.
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Gallery Stracciatella Soup with Kale and Lemon Credit: Lennart Weibull Recipe Summary prep: 15 mins total: 35 mins Servings: 4
Ingredients Ingredient Checklist 6 cups low-sodium chicken broth 6 ounces kale, stems and center ribs discarded, thinly sliced (4 packed cups) 4 large eggs, separated 1 ounce Parmigiano-Reggiano, pecorino, or Grana Padano, grated (1/3 cup), plus more for serving 1/4 teaspoon freshly grated nutmeg 2 tablespoons fresh lemon juice Kosher salt and freshly ground pepper Crusty bread and butter, for serving
Variations Other hearty leafy greens, like Swiss chard or collards, can be swapped in for kale.
Gallery Stracciatella Soup with Kale and Lemon Credit: Lennart Weibull
Recipe Summary prep: 15 mins total: 35 mins Servings: 4
Gallery
Stracciatella Soup with Kale and Lemon Credit: Lennart Weibull
Stracciatella Soup with Kale and Lemon
Credit: Lennart Weibull
Stracciatella Soup with Kale and Lemon
Recipe Summary prep: 15 mins total: 35 mins Servings: 4
Recipe Summary
prep: 15 mins total: 35 mins
Servings: 4
prep: 15 mins
total: 35 mins
prep:
15 mins
total:
35 mins
Servings: 4
4
Ingredients
Ingredients
- 6 cups low-sodium chicken broth 6 ounces kale, stems and center ribs discarded, thinly sliced (4 packed cups) 4 large eggs, separated 1 ounce Parmigiano-Reggiano, pecorino, or Grana Padano, grated (1/3 cup), plus more for serving 1/4 teaspoon freshly grated nutmeg 2 tablespoons fresh lemon juice Kosher salt and freshly ground pepper Crusty bread and butter, for serving
Directions
In a pot, bring broth to a simmer over medium-high heat. Stir in kale; reduce heat to medium and simmer until tender, 15 to 18 minutes. Reduce heat to low; slowly pour egg whites into center of pot and cook, undisturbed, until just set, about 45 seconds. Gently stir until whites are evenly distributed throughout soup. Remove from heat. Beat egg yolks; stir into soup with cheese, nutmeg, and lemon juice. Season with salt and pepper; serve with bread and butter.
Variations Other hearty leafy greens, like Swiss chard or collards, can be swapped in for kale.
Variations
Other hearty leafy greens, like Swiss chard or collards, can be swapped in for kale.
Reviews (2)
Add Rating & Review 2 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 01/12/2019 You don't have to use kale. Use spinach, collard, mustard or turnips greens. However, kale has the highest vitamin content. I use Better Than Bouillon roasted chicken paste for my stock. I love eggs so this recipe is great for me. Martha Stewart Member Rating: 5 stars 12/13/2018 This recipe is one I will make over and over again. The fresh lemon juice is the star. My only change was vegetable broth instead of chicken.
Reviews (2)
Add Rating & Review 2 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
2 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 2 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 01/12/2019 You don't have to use kale. Use spinach, collard, mustard or turnips greens. However, kale has the highest vitamin content. I use Better Than Bouillon roasted chicken paste for my stock. I love eggs so this recipe is great for me. Martha Stewart Member Rating: 5 stars 12/13/2018 This recipe is one I will make over and over again. The fresh lemon juice is the star. My only change was vegetable broth instead of chicken.Martha Stewart Member
Rating: 5 stars 01/12/2019
You don’t have to use kale. Use spinach, collard, mustard or turnips greens. However, kale has the highest vitamin content. I use Better Than Bouillon roasted chicken paste for my stock. I love eggs so this recipe is great for me.
Rating: 5 stars
Rating: 5 stars 12/13/2018
This recipe is one I will make over and over again. The fresh lemon juice is the star. My only change was vegetable broth instead of chicken.
All Reviews for Stracciatella Soup with Kale and Lemon
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Stracciatella Soup with Kale and Lemon
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
