Appetizers / Soups / Salads

Straciatella with Escarole takes 10 minutes to prepare.

Straciatella with Escarole takes 10 minutes to cook.

Straciatella with Escarole makes 2 servings.

The ingredients for Straciatella with Escarole are:

• 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

Here is how you make Straciatella with Escarole:

• 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: 2Recipe submitted by SparkPeople user LINATIKGAL.

The nutritional information for Straciatella with Escarole is:

• 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