Stracciatella, the Italian version of egg drop soup, forms the base for this bowl. Beaten eggs are whisked into hot broth to form stracciatelle—“little shreds.” Leafy greens are a great way to boost the calcium content. Keeping with the Italian vibe here, I use Tuscan kale for this particular Bone Broth recipe, and the base is of course our Hearth Bone Broth.
Farro has a great nutty flavor and robust texture, but any leftover grain works.
Serves 4 to 6
2 bunches Tuscan kale (aka lacinato kale), stems and center ribs removed)
3 large eggs
1 tablespoon grated Parmigiano-Reggiano
6 grates of nutmeg
Fine sea salt and freshly
ground black pepper
8 cups Hearth Bone Broth
1 1/2 cups cookedf Farro or grain of your choice
2 tablespoons Roasted Garlic Puree
1 .Bring a pot of salted water to a rolling boil. Add the kale and boil until tender, 7 to 10 minutes. Dunk the kale in ice water to cool. Drain the kale and roughly chop it.
2. Beat the eggs in a small bowl and whisk in the Parmesan and nutmeg. Season with 1⁄2 teaspoon salt and a couple of grinds of pepper.
3. Bring the Bone Broth to a boil in a large pot over high heat. As soon as it boils, turn off the heat and pour in the egg mixture—don’t stir. Cover immediately and allow the eggs to steam for about 5 minutes. Remove the lid and use a small whisk to gently break the egg into strands.
4. Divide the farro and chopped kale evenly among serving bowls and add 1 teaspoon garlic puree to each.