Eggs are the key ingredient in this quick and easy soup inspired by the Italian classic. The whites are poured in first and cooked in chicken broth until set, while the yolks are stirred in off the heat, lending the soup a rich texture.



Ingredient Checklist


Instructions Checklist
  • In a pot, bring broth to a simmer over medium-high heat. Stir in kale; reduce heat to medium and simmer until tender, 15 to 18 minutes. Reduce heat to low; slowly pour egg whites into center of pot and cook, undisturbed, until just set, about 45 seconds. Gently stir until whites are evenly distributed throughout soup. Remove from heat. Beat egg yolks; stir into soup with cheese, nutmeg, and lemon juice. Season with salt and pepper; serve with bread and butter.



Other hearty leafy greens, like Swiss chard or collards, can be swapped in for kale.

Reviews (2)

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
You don't have to use kale. Use spinach, collard, mustard or turnips greens. However, kale has the highest vitamin content. I use Better Than Bouillon roasted chicken paste for my stock. I love eggs so this recipe is great for me.
Rating: 5 stars
This recipe is one I will make over and over again. The fresh lemon juice is the star. My only change was vegetable broth instead of chicken.