Lunch & Dinner and Soups

Italian Winter Greens Stracciatella Soup

By Chef Sylvie
Gluten Free, Grain Free, Paleo, and Vegetarian
PREP TIME: 15 min
COOK TIME: 30 min
TOTAL TIME: 45 min

A brothy garlicky soup with strands of eggs and winter greens.


For the Soup:

  • 2 cups/470ml garlic broth (recipe 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

For the Garlic Broth:

  • 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


Make the Broth:

  1. 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.

Make the Soup:

  1. In a small saucepan, bring the 2 cups of broth to a simmer.
  2. Add the chopped winter greens and cook for 3 to 5 minutes or until just wilted and softened.
  3. In a measuring cup, combine the egg, grated cheese, 1 teaspoon of water and a pinch of salt and pepper, whisk vigorously.
  4. Gently pour the egg mixture into the broth, whisking constantly. Whisk quickly for fine ribbons, or more slowly for thicker ones.
  5. Remove saucepan from heat and let sit covered for 1 to 2 minutes until egg has set.
  6. Ladle the soup into a bowl, drizzle with olive oil if desired and serve with more Parmesan on the side.

This recipe originally appeared on Gourmande in the Kitchen.