Stracciatella alla Romana (Roman Egg Soup)

This is one of my favorite Italian soups that my grandpa always make for me. It is super easy, simple and healthy, and I bet you already have all of the ingredients in your kitchen!

Total time: 25 minutes

Yield: 4-6 servings

Ingredients

1 large onion, diced

3 cups of kale, ribbed and thinly sliced

4 cloves of garlic, sliced

2 ribs of celery, thinly sliced

6 eggs

1/2 cup of grated parmesan

1 tsp of salt

1 tsp of pepper

1/8 tsp freshly ground nutmeg

8 cups of low sodium chicken broth

1/4 cup of parsley stems, thinly sliced

Directions

1. In a large Dutch oven, heat the oil over medium-low heat. Sweat the onion, stirring frequently until tender (8-10 minutes). Season to taste.

2. Add in the garlic and cook for 2 minutes, then add the celery and kale. Lower the heat and cover the pot and let the vegetables steam for 3-5 minutes, until softened.

3. Whisk together the eggs, parmesan, salt, pepper and nutmeg in a liquid measuring. Set aside.

4. Pour the chicken broth into the pot and bring to a boil. Reduce the heat to a simmer and slowly pour in the egg and cheese mixture while simultaneously stirring the broth.

5. Simmer for 3-5 minutes, then turn off the heat and add the parsley stems. Season to taste. Serve with finely grated parmesan.