****Visit our "Disclosure Policy and Cookies" for details. Affiliate links appear on this page from Google Adsense, Amazon, Order Out of Chaos, Impact affiliate members, Release, Repurpose, Reorganize, and Shareasale affiliate members.****
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.
Jump to:
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.
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.
Visit these recipes for more easy soup recipes.
CHICKEN TORTILLA SOUP RECIPE IN A SLOW COOKER
TURKEY SAUSAGE AND BLACK BEAN SOUP RECIPE
Reveal
And, here is what the dish looks like after it is served.
Feel free to print out this Stracciatella With Kale Soup Recipe.
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.
- 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.
Please note these are affiliate links through Amazon, and at no additional cost, I will earn affiliate fees if you decide to make a purchase.
Kathy Vines says
Okay... weird question. I have some fresh kale I need to use this week. How would you prep it in order to be suitable for this soup? It looks like a great recipe to try! Thanks!
Sabrina Quairoli says
Glad you asked, Kathy. Prep the kale and then chop into smaller pieces. Heat a TBSP of olive oil and sautee in a skillet until cooked. Then, follow the recipe for the stracciatella and add the cooked kale. Yum.
Kathy Vines says
thanks!!!
Janet Barclay says
I've never heard of adding veggies to stracciatella, but I think I would like it better that way too!
Sabrina says
Try it. Great recipe for those busy days. =) Thanks for commenting.