Stracciatella Soup with Potato and Kale

A nutritious and restorative Italian-homestyle soup with tender chunks of potato in a creamy egg broth with Parmesan cheese and kale. A hearty vegetarian soup that's ready in less than 30 minutes.

📝 Ingredients

• 2 tablespoons butter
• 1 tablespoon extra virgin olive oil
• 9 ounces small Yukon Gold potatoes (about 4) (cut into 1/2-cubes)
• Kosher salt
• 1/2 cup onion (finely chopped)
• 2 1/2 cups vegetable broth (or chicken broth)
• 2 eggs
• 2 tablespoons cornstarch
• 1/4 cup freshly grated Parmesan cheese (plus more for serving)
• 2 cups chopped or shredded kale

👨‍🍳 Instructions

1. 1Heat the butter and oil in a heavy saucepan over medium heat. Add the potato and cook for 2 minutes. Stir in the onion and cook for a few more minutes.
2. 2Pour in the broth, lower the heat, cover the pan and cook until the potato is soft, about 12 minutes.
3. 3Put the eggs, cornstarch and cheese in a medium bowl and whisk together. Scoop out 1 cup of the hot broth from the saucepan and add to the bowl, whisking until smooth
4. 4Slowly add the egg mixture to the soup in the saucepan, whisking constantly. Turn the heat down to low and continue cooking until the soup thickens, 4-8 minutes.
5. 5Stir in the kale. Serve in bowls with additional cheese, if you like.