14 Nov Straciatella with Escarole – Italian Egg Drop Soup
The onset of this week’s cold weather brought me back to my childhood when Mom and Grandma made my favorite soup.
•2 large garlic cloves, minced
•2 tablespoons olive oil
•1 cup chopped onion
•12 cups chicken broth
• 1 ½ pound of escarole, washed very well and cut or torn into 1 inch-wide strips or 1 inch pieces
•4 large eggs
•3/4 cup freshly grated Pecorino Romano cheese
•1/4 teaspoon(s) coarsely fresh ground black pepper
In a covered saucepan cook the garlic in the oil over medium heat, stirring, until it turns to a pale golden.
Add the onion, and cook the mixture, stirring, until onion is softened.
Add the chicken broth and bring the mixture to a boil.
Add the escarole (don’t worry it cooks down) and stir and simmer 5 minutes until escarole is wilted and tender.
In a 2 cup liquid measuring cup or small bowl, whisk eggs, Romano cheese, and pepper until combined.
Drizzle egg mixture from measuring cup/small bowl into saucepan of simmering soup, gently stirring just until egg shreds are set.
Top each individual bowl with fresh grated Pecorino Romano Cheese.
Makes 10 cups of soup.
Accompany the soup with hot out of the oven italian bread or grain bread with butter or olive oil dip and a salad with the following ingredients tossed with a balsamic vinaigrette dressing: Romaine lettuce, Endive, Hearts of palm, Olives – Kalamata – pitted or your favorite olive, Chickpeas, top each individual salad with chopped Campari Tomatoes or Sweet Grape Tomatoes.