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
- 1/2 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.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: soup
- Method: stovetop
- Cuisine: Italian
Nutrition
- Serving Size: cup
- Calories: 108.43 kcal
- Sugar: 0.63 g
- Sodium: 842.02 mg
- Fat: 6.73 g
- Saturated Fat: 3.08 g
- Trans Fat: 0.14 g
- Carbohydrates: 5.08 g
- Fiber: 0.95 g
- Protein: 7.41 g
- Cholesterol: 117.86 mg