Straciatella with Escarole
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.
3 can(s) (14- to 14 1/2-ounce) chicken broth
3 cup(s) water
1 head(s) (12-ounce) escarole, trimmed and cut into 1-inch pieces
3 large eggs
1/3 cup(s) freshly grated Pecorino Romano cheese
1/2 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground black pepper
In 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.
Meanwhile, in 2-cup liquid measuring cup or small bowl, whisk eggs, Romano, salt, and pepper until combined.
Drizzle 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.
Servings: 4 main-dish servings
Calories: 115, Total Fat: 6g, Saturated Fat: 2g, Cholesterol: 166mg, Sodium: 1245mg, Total Carbohydrate: 5g, Dietary Fiber: 2g, Sugars: --, Protein: 1