Harvest Stracciatella Soup (Italian Egg Soup with Vegetables)
Cozy and comforting, this autumn-inspired take on the traditional Italian egg soup is nourishing, flavorful, and ready in 30 minutes. Serve as a starter to your holiday meal, or enjoy as a light lunch or dinner.
Make This Recipe
Ingredients
1 tablespoon extra virgin olive oil
3 cups chicken broth
1 cup coarsely grated sweet potato
½ cup onion, finely chopped
1 cup shaved brussel sprouts
¼ teaspoon ground nutmeg
¼ teaspoon Kosher salt
6 cups chicken, cubed
4 Eggland's Best eggs, large
2 tablespoons cornstarch
1 cup freshly grated Parmesan cheese
2 cups chopped kale
Preparation
- Heat the oil in a 2-quart soup pot over medium heat.
- Add the grated sweet potato, chopped onion and shaved brussel sprouts and sauté for 3-4 minutes until softened.
- Pour the broth into pot, over sauteed vegetables and bring to simmer, about 4 minutes.
- While broth is coming to a simmer, put the eggs, cornstarch and half of the cheese (reserve remaining for upcoming step) in a medium bowl and whisk together.
- Scoop out 1 cup of the hot broth from the saucepan and add to the egg bowl, whisking until smooth.
- Slowly add the egg mixture to the soup in the saucepan, whisking constantly. Turn the heat down to low and continue cooking until the soup thickens, 4-6 minutes.
- Stir in the chopped kale and cook for another 2 minutes until wilted. Season with nutmeg.
- Serve in warm bowls with the additional cheese sprinkled on top.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 2 cups |
|---|---|
| Calories | 359 |
| Fat | 18.6g |
| Saturated Fat | 8g |
| Cholesterol | 224mg |
| Sodium | 650mg |
| Carbohydrates | 12.8g |
| Dietary Fiber | 2g |
| Protein | 23.4g |