Straciatella with Escarole

Name: Straciatella with Escarole
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 3 can chicken broth; 3 c. water; 1 head escarole; 3 large eggs; c. freshly grated Pecorino Romano cheese; 1/2 tsp. salt; 1/4 tsp. coarsely ground black pepper

Published: Mar 24, 2008

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Yields:

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Cal/Serv:

115

Straciatella is the Italian version of egg drop soup. The straciatella are the "little rags" of egg that form when beaten egg is drizzled into hot broth.

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Ingredients

3 can chicken broth
3 cups water
1 head escarole
3 large eggs
cup freshly grated Pecorino Romano cheese
1/2 tsp. salt
1/4 tsp. coarsely ground black pepper

Directions

1. Step 1In 4-quart covered saucepan, heat broth and water to boiling on high. Stir in escarole; reduce heat to medium and simmer 5 minutes or until escarole is tender and wilted.
2. Step 2Meanwhile, in 2-cup liquid measuring cup or small bowl, whisk eggs, Romano, salt, and pepper until combined.
3. Step 3Drizzle egg mixture from measuring cup into simmering broth, gently stirring just until egg shreds are set. Ladle soup into warm bowls and serve immediately. Makes 10 1/2 cups.