Stracciatella
Serves 6
30 minutes or fewer
A traditional Roman soup, stracciatella comes from the Italian word stracciato, which means “to tear up” and refers to the torn look of the egg strands laced throughout the soup. If you can’t find escarole, substitute frisée, spinach, or Swiss chard leaves.
- 6 cups low-sodium vegetable broth, divided
- 1 Tbs. chopped fresh thyme
- ½ tsp. red pepper flakes
- 1 pinch ground nutmeg
- 1 medium bunch escarole, stem ends removed, cut into bite-size pieces (5 cups)
- 2 large eggs, lightly beaten
at a glance
