Kale & Parmesan Stracciatella Soup; How Italians Do Egg Drop Soup

I don’t wanna call anybody out, but I have some family members who are veggiephobes. Yeah, that’s right. Veggie-phobes. People who are afraid of vegetables. I won’t be naming names, but they are the kind of folks who would never, ever try kale anything without a little encouragement. And sometimes not even then.


Which is really a shame because kale is so, so good. Okay, it’s no Oreo Cheesecake (have you seen this recipe?) but it’s good. And good for you.

We’ve all heard the nutritional advice to get plenty of green, leafy vegetables.  I am not going to link a bunch of Kale health stats here, but I will tell you why I love it;

I feel good when I eat it. That is all. Pretty short list. But really, really important.

It’s a great veggie to base your smoothie on, too. Which, coincidentally, is my summer breakfast go-to. (You can click here for that recipe.)

But in the winter I don’t want an ice-cold smoothie first thing in the morning. I want something warm, with a heap of veggies, that I don’t have to spend time preparing each morning while I am nagging at (I mean reminding) my children to finish their breakfast and brush their teeth. So this is my {slightly odd, I realize} solution:


Yes, I am a weirdo. But it’s warm and hearty and nutritious. It’s a great way to start the day. And honestly, there have been a few days this month when I have had it for both breakfast and lunch. More proof that I am a weirdo. But it’s so convenient. It makes such a big pot and it re-heats so well.

And, I kid you not, my 5-year-old niece, 2-year-old nephew, and 2-year-old daughter all beg me for some if I eat it in front of them. My ultra picky 7- and 5-year- olds are the only ones I still can’t get to eat it. But everyone else I’ve made it for, even those veggiephobes, really enjoys it.

I think you will, too. It’s basically the Italian version of egg drop soup. But not spicy. And the kale sort of plays second fiddle to the parmesan and egg, so you don't even need to be kale's biggest fan to enjoy this one, guys. If you prefer to try it for dinner instead of breakfast, I will understand.

Kale and Parmesan Stracciatella (Egg Drop Soup)

Here are the tools you will need:

A large pot, a salad spinner (optional, but a huge time saver), a small mixing bowl, large tongs (a large spoon will work), a knife and a cutting board.


The ingredients include:

1 bunch of kale

2 quarts of veggie stock (make sure it's a high quality brand; the cheap stuff is a real let down)

4 eggs

heaping ½ cup grated parmesan cheese

EVOO for the bottom of the pot

Freshly grated salt and pepper, to taste



1.       Heat the pot on medium. Add enough EVOO to coat the bottom when heated.


2.       Meanwhile, separate the leafy parts of the Kale for the stems. (This is what’s referred to as “de-stemming.”) Rinse and give a twirl in the salad spinner. Kale is dirty, much like spinach, so don’t skip this step. You really don’t want to be eating soft kale with crunchy dirt bits.


3.       Chop the kale into small pieces. The original recipe I based this off of suggests chopping into pretty ribbons, but I just don’t have the time for that. Plus, I think it’s easier to eat this way. But this is your masterpiece, so you get to choose how you chop.


4.       Slide the kale into the pot and stir until it’s evenly coated in oil.


5.       Cook for about 3-5 minutes. You want the kale to change color and start to soften a bit. (Do not be disturbed by the slightly odd smell. That goes away, I promise.) Add the veggie stock and bring the liquid up to a boil over high heat.


6.       Meanwhile, grab your eggs


And grated parmesan cheese


And mix them up until they look like this:


7.       When the soup starts to boil, turn off the burner...


And pour the egg and cheese mixture into the pot as you are stir the soup with your other hand. Obviously I do not have three hands so I couldn't do both of these and take the picture at the same time. (Sorry.)


8.       It will look like this: 


9.       Grab a ladle and scoop it into a bowl, my friends.


Here's the recipe card, for those who like to have the entire recipe in view at once: (Click here if you'd like to print it out.)


You are going to be surprised by how good this soup is...You should definitely make it. Today.

According to my calculations, here is about what you can expect to spend:

I honestly couldn't remember what I spent on salt, pepper, and the EVOO, so I didn't include the cost of those. I am pretty sure it would work out to just pennies, though. 


And if you do give this soup a try, drop me a comment below and tell me what you thought of it. Or, if you know of another great kale recipe, post it or a link to it in the comments! I'm always looking for ways to get more kale in...


Happy stirring and slurping, my friends. And whatever you make, make it yours!


If you think this recipe looks tasty, you may want have a look at these, too: