Italian Egg Drop Soup with Escarole
Recipe by Brandi Savitt
Stracciatella means little rags in Italian, and it describes the effect you get when you stir a mixture of eggs, parmesan, and semolina into hot broth. This classic Roman soup is easy and cheap to make, plus it is healthy and absolutely delicious! It is a perfect first course on a chilly day. Add chick peas, escarole (or another leafy green), and a little pasta- AND you have a meal!
- 2 qts. reduced-sodium chicken broth (or homemade chicken broth)
- 2 garlic cloves, crushed
- Sea Salt – optional
- 3 large eggs
- 2 tablespoons fine semolina (course flour used for making pasta)
- 3/4 cup parmesan cheese, finely grated
- 1 head of Escarole or other green leafy veggie (rinse well, dry & separate leaves, cut into short strips)
- 1 cup of chick peas (canned or soaked)- optional
- 1/4 lbs of thin egg noodles, broken so they’re short & bite size- optional
- Freshly ground black pepper
1. Bring broth and garlic to a simmer in a medium sauce pan. Cover and cook 15 to 20 minutes. Discard garlic. Set aside 1/2 cup broth. Add salt to taste.
2. At the same time, boil the water for egg noodles. When the water is boiling, time the cooking of the noodles with the serving the soup.
2. Beat eggs in a bowl and stir in reserved 1/2 cup broth, the semolina, and parmesan.
3. Add the escarole & the chickpeas to the hot broth. Simmer until tender (about 3 to 5 minutes). Don’t over cook the greens. They should remain bright green in color!
4. Slowly pour in egg mixture. Turn off heat and stir back and forth very slowly until little “rags” form. Add pepper to taste.
5. Gently stir in the noodles & serve!| Print