Fat-Burning Italian Egg Drop Soup: Stracciatella
A richy, brothy soup loaded with protein and feel-good ingredients to satisfy and warm you from the inside out.
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