A brothy Italian egg drop soup made with ribbons of kale to warm and sooth you during the winter months.
Nothing is quite as comforting as a bowl of hot soup; the colder the weather, the more inviting. A warm room, a big bowl and spoon are all that’s needed to make me happy.
For me this Italian egg drop soup is a nearly perfect food; it’s pure nourishment with ease. On paper it doesn’t look like much, but bowl after bowl it delivers.
When I’m cold or ill, I turn to egg soup. There are as many versions of this soup as there are cooks in the world with variations of it found across the globe. From Asian egg drop soup to Italian Stracciatella to Provencal aigo boulido, brothy eggs soups are an age old comfort touted to have restorative and curative properties.
This bare bones soup is simple yet so soothing. If you have a good homemade broth on hand this is the time to use it, but if not, a quick and aromatic garlic broth can be made in less than an hour.
Just water, garlic and a few herbs are all that’s needed and it’s not long before the inviting scent fills your kitchen. I add a chiffonade of hardy winter greens like kale or chard (broccoli rabe would work nicely here as well) and simmer until just softened, silky and noodle-like.
Next an egg is beaten with salty Parmesan or Pecorino and swirled gently into the broth. The egg adds richness and heartiness to this otherwise Spartan soup, creating ribbons that the Italians call “stracciatella” (little rags). The steaming broth and slight bitterness from the greens contrasts nicely with softened egg ribbons.
Immensely satisfying and wholesome, this might just become your new winter favorite too.
Sylvie Shirazi
A brothy Italian egg drop soup made with ribbons of kale to warm and sooth you during the winter months.
40 minPrep Time
Save RecipeIngredients
- 2 cups/470ml broth (homemade if possible) or garlic broth below
- 1 large egg at room temperature
- 1 cup/67g winter greens like kale or chard, chopped
- 1 Tablespoon/15g freshly grated aged raw milk Parmigiano Reggiano or Pecorino Romano
- Sea salt and freshly ground pepper to taste
- 6 cups/ about 1 ½ liters of fresh filtered or spring water
- 1 small head of garlic
- 4 fresh sage leaves
- 6 fresh thyme stems
- 2 small bay leaves
- A few sprigs of parsley
- ½ teaspoon sea salt
- Freshly ground pepper to taste
Instructions
- Peel and smash the garlic cloves. Add the peeled garlic cloves, fresh herbs, salt and pepper to the water in a medium saucepan and bring to a boil over high heat, then lower to a simmer. Simmer for 20 to 30 minutes. Store extra in fridge for up to a week. (Yield: 3 servings)
- In a small saucepan, bring the 2 cups of broth to a simmer.
- Add the chopped winter greens and cook for 3 to 5 minutes or until just wilted and softened.
- In a measuring cup, combine the egg, grated cheese, 1 teaspoon of water and a pinch of salt and pepper, whisk vigorously.
- Gently pour the egg mixture into the broth, whisking constantly. Whisk quickly for fine ribbons, or more slowly for thicker ones.
- Remove saucepan from heat and let sit covered for 1 to 2 minutes until egg has set.
- Ladle the soup into a bowl, drizzle with olive oil if desired and serve with more Parmesan on the side.
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Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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