This mouth-watering fat-burning Italian egg drop soup recipe, also known as stracciatella, is a cold winter day’s dream come true. And if you love this one, be sure to check out our high-protein 2-ingredient bagel recipe and this mouth-watering cottage cheese pancakes recipe that’s perfect for brunch.
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“This easy-to-make stracciatella soup features high protein ingredients for a filling meal without extra calories,” explains Brodo founder and chef, Marco Canora. “By adding bone broth to the recipe, you are adding an extra 10 grams of clean protein per serving while low-calorie kale adds fiber nutrients. Eggs provide additional lean protein and nutrients while keeping you full for longer.”
Equipment
- 1 soup pot (this 8-quart stock pot is our choice and a budget-friendly find)
Ingredients
- 2 bunches Tuscan kale or another similar variety with some bite like dinosaur kale, remove the ribs
- 3 large eggs
- 6 grates nutmeg
- 8 cups Hearth Brodo Bone Broth (or a homemade bone broth, though this adds considerable time to the recipe—we also found the brand on Amazon if you like fast, free shipping)
- 1 1/2 cups cooked farro or whole grain of your choice
- 2 tbsp roasted garlic puree
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
Instructions
- Bring a pot of salted water to a rolling boil. Add the kale and boil until tender, 7 to 10 minutes. Dunk the kale in ice water to cool. Drain the kale and roughly chop it.
- Beat the eggs in a small bowl and whisk in the nutmeg—season with 1⁄2 teaspoon salt and a couple of grinds of pepper to taste.
- Bring the Brodo to a boil in a large pot over high heat. As soon as it boils, turn off the heat and pour in the egg mixture—don’t stir.
- Cover immediately and allow the eggs to steam for about 5 minutes. Remove the lid and use a small whisk to gently break the egg into strands.
- Divide the farro (or other grain of your choice) and chopped kale evenly among serving bowls and add 1 teaspoon garlic puree to each
Fat-Burning Italian Egg Drop Soup: Stracciatella
Equipment
- 1 soup pot
Ingredients
- 2 bunches Tuscan kale or another similar variety with some bite like dinosaur kale, remove the ribs
- 3 large eggs
- 6 grates nutmeg
- 8 cups Hearth Brodo Bone Broth (or a homemade bone broth, though this adds considerable time to the recipe)
- 1 1/2 cups cooked farro or whole grain of your choice
- 2 tbsp roasted garlic puree
- 1 pinch sea salt
- 1 pinch freshly ground black pepper
Instructions
- Bring a pot of salted water to a rolling boil. Add the kale and boil until tender, 7 to 10 minutes. Dunk the kale in ice water to cool. Drain the kale and roughly chop it.
- Beat the eggs in a small bowl and whisk in the nutmeg. Season with 1⁄2 teaspoon salt and a couple of grinds of pepper.
- Bring the Brodo to a boil in a large pot over high heat. As soon as it boils, turn off the heat and pour in the egg mixture—don’t stir.
- Cover immediately and allow the eggs to steam for about 5 minutes. Remove the lid and use a small whisk to gently break the egg into strands.
- Divide the farro (or other grain of your choice) and chopped kale evenly among serving bowls and add 1 teaspoon garlic puree to each
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