Straciatella with Escarole

Straciatella with Escarole

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 391.2
  • Total Fat: 19.6 g
  • Cholesterol: 346.3 mg
  • Sodium: 3,087.0 mg
  • Total Carbs: 13.8 g
  • Dietary Fiber: 8.0 g
  • Protein: 39.9 g

View full nutritional breakdown of Straciatella with Escarole calories by ingredient
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So fun and easy to make So fun and easy to make
Number of Servings: 2


    • 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

    Substitutes for escarole: endive or watercress


• 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.

Number of Servings: 2

Recipe submitted by SparkPeople user LINATIKGAL.

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Member Ratings For This Recipe

  • Made this tonight on the first chilly night. It was so filling and satisfying. I'm not sure if the serving portion is correct though. There is no way I could eat half the pot, I only ate less than half a portion. Check out the nutritional value, it's incredible! - 9/6/11

    Reply from LINATIKGAL (9/7/11)
    Oh glad that you have enjoyed it Tina...well I did cook for like 3/4 servings so I guess I should I mentionned that in the recipe. Use your imagination to add bits of leftover veggies as the possibilities are endless!I tried a variation of the recipe with grilled slices of mushroom some days ago.

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