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This is a nice soup that is suitable for all phases of Atkins. The counts and serving size are for a nice big bowl--perfect for those of us battling snow and cold!
Straciatella with Escarole | Italian Egg Drop Soup
Makes: 4 servings
Ingredients
2 quarts (64 oz.) chicken broth
1 head (12 oz.) escarole, trimmed and cut into 1-inch pieces
3 large eggs
1/3 cup freshly grated Pecorino Romano cheese
ΒΌ tsp. coarsely ground black pepper
Directions
Calories 170, Fat 9g, Protein 16g, Total carb 6g, Fiber 4g, NET CARB 2g
Straciatella with Escarole | Italian Egg Drop Soup
Makes: 4 servings
Ingredients
2 quarts (64 oz.) chicken broth
1 head (12 oz.) escarole, trimmed and cut into 1-inch pieces
3 large eggs
1/3 cup freshly grated Pecorino Romano cheese
ΒΌ tsp. coarsely ground black pepper
Directions
- In 4-quart covered saucepan, heat broth 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 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.
Calories 170, Fat 9g, Protein 16g, Total carb 6g, Fiber 4g, NET CARB 2g
