Name: KETO STYLE STRACCIATELLA WITH KALE RECIPE CARD
Prep time: 5 min
Cook time: 7 min
Total time: 31 min
Yield: 6
Cuisine: Italian
Ingredients: 8 cups low sodium broth; 2 pieces garlic; 4 eggs scrambled; 4 cups defrost frozen chopped kale; 1/2 cup Pecorino Romano grated cheese; Salt and Pepper to taste

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This Stracciatella with kale soup recipe is one of my favorites from when I was growing up. It is an Italian Egg Drop soup. My mother made it all the time in the winter. She liked to make it without vegetables. It gave you protein, was quick to make, and warmed you up on those cold, busy weeknights. But I prefer the veggies in it to make it a completely balanced meal. Any meal that includes vegetables in a one-pot dish is lovely. Making this dish takes no time at all, and of course, it's Keto too. I hope you try it and let me know how it goes.

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Simple Ingredients for this Stracciatella soup:
Quick Instructions to make Keto style Stracciatella with Kale Recipe:
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KETO STYLE STRACCIATELLA WITH KALE RECIPE CARD

Simple Ingredients for this Stracciatella soup:

8 cups low sodium broth
2 pieces garlic
4 eggs scrambled
4 cups defrosted frozen chopped kale
½ cup Pecorino Romano grated cheese
Salt and Pepper to taste

Quick Instructions to make Keto style Stracciatella with Kale Recipe:

Defrost chopped kale.

Scramble eggs with Pecorino Romano grated cheese, salt, and pepper. Set aside.

mixed cheese and egg mixture | Sabrina's Organizing

Heat broth, kale, and garlic in a large dutch oven (Affiliate Link). Cover partially and boil for 5-7 minutes.

Slowly add scrambled eggs to the boiling soup. Wait 30 seconds and stir. The eggs will turn into chunks.

Cook for 3 minutes.

Serve with toast and sprinkled extra Pecorino Romano. So, what do you think? It was super easy and quick to make. It's great for those days when you forget to pull something from the freezer. We often make it with and without kale. Feel free to change it up and customize the recipe the way that works for you.

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And, here is what the dish looks like after it is served.

Italian egg drop soup with kale | Sabrina's Organizing

Feel free to print out this Stracciatella With Kale Soup Recipe.

KETO STYLE STRACCIATELLA WITH KALE RECIPE CARD

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5 from 1 review

Author: Sabrina M Quairoli
Total Time: 31 minutes
Yield: 6

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Description

This recipe is a modification of my spinach and Stracciatella recipe. It is very good and hardy and great for a weeknight meal.

Ingredients

8 cups low sodium broth
2 pieces garlic
4 eggs scrambled
4 cups defrost frozen chopped kale
½ cup Pecorino Romano grated cheese
Salt and Pepper to taste

Instructions

Defrost chopped kale.
Scramble eggs with Pecorino Romano grated cheese, salt and pepper. Set aside.
Heat broth, kale, and garlic in a large a dutch oven (Affiliate Link).
Cover partially and bring to a boil for 5-7 minutes.
Slowly add scrambled eggs to the boiling soup. Wait 30 seconds and a stir. It will turn into chunks.
Cook for 3 minutes.
Serve with toast and sprinkled extra Pecorino Romano.