Stracciatella

Name: Stracciatella
Ingredients: 6 cups low-sodium vegetable broth, divided; 1 Tbs. chopped fresh thyme; 1/2 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

6 ingredients

5 steps

Ingredients

6 cups low-sodium vegetable broth, divided
1 Tbs. chopped fresh thyme
1/2 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

Directions

1

Bring broth, thyme, red pepper flakes, and nutmeg to a simmer in soup pot over high heat.
2

Add escarole, and cook 2 minutes, or until escarole is tender but still bright green.
3

Slowly add eggs to soup in steady stream while gently stirring broth with fork to form egg strands in soup.
4

Do not boil.
5

Season with salt and pepper, if desired.