Keto Style Stracciatella With Kale Soup Recipe

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 complete 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.

Keto style Stracciatella with Kale Recipe

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 stracciatella:

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

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

KETO STYLE STRACCIATELLA WITH KALE RECIPE

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November 20, 2018

by Sabrina Quairoli

Cuisine Italian

Category Keto Diet Recipes Recipe Soup Recipes

Persons

6

Serving Size

cup

Prep Time

5 minutes

Cook Time

7 minutes

Total Time

12 minutes

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

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

Calories

108

4.5%

Fat

6.7 g

9.2%

Saturated

3.0 g

15%

Carbs

5.0 g

1.7%

Protein

7.4 g

Fiber

0.9 g

0%

Sugar

0.6 g

Sodium

842 mg

35%

Trans fat

0.1 g

Cholesterol

117 mg

39%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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