Straciatella with Escarole

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4.5 of 5 (2)

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

Introduction

So fun and easy to make So fun and easy to make

Minutes to Prepare: 10

Minutes to Cook: 10

Number of Servings: 2

Ingredients

• 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

Directions

• 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.