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
1. Bring broth, thyme, red pepper flakes, and nutmeg to a simmer in soup pot over high heat. Add escarole, and cook 2 minutes, or until escarole is tender but still bright green.
2. Slowly add eggs to soup in steady stream while gently stirring broth with fork to form egg strands in soup. Do not boil. Season with salt and pepper, if desired.
January/February 2012 p.28