Per serving: 142 cal, 8 g fat (3.5 g sat), 12 g protein, 724 mg sodium, 5 g carb, 1 g sugars (0 g added sugars), 1 g fiber
Dive into this delicious cheesy soup with kale, the queen of vitamin C (it clocks in with more than in a whole orange!).
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- Yields:
- 4 serving(s)
- Total Time:
- 20 mins
Ingredients
- 6 c.
water
- 4 tsp.
reduced-sodium Better Than Bouillon Roasted Chicken Base
- 1 1/2 oz.
pecorino Romano cheese, grated (heaping ½ cup)
Black pepper
- 4
large eggs, beaten well
- 1/2
small bunch Tuscan kale, ribs discarded, leaves thinly sliced
- 2 c.
baby spinach
Grated lemon zest, for serving
Directions
- Step 1In a large pot, bring 6 cups water to a boil, then whisk in bouillon base to dissolve, along with 1/4 cup pecorino and 1/2 teaspoon pepper.
- Step 2Gradually and slowly whisk in half the eggs, continuing to whisk to create thin strands and to keep eggs from forming a mass. Return broth to a simmer and repeat with remaining eggs.
- Step 3Remove from heat and stir in kale and spinach and let stand 1 minute. Serve topped with remaining 1/4 cup pecorino, and more pepper and lemon zest, if desired.
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![karlie kloss smiles at the camera at the tribeca film festival](https://cdn.statically.io/img/hips.hearstapps.com/hmg-prod/images/karlie-kloss-attends-the-opening-night-premiere-of-diane-news-photo-1721317869.jpg?crop=0.557xw:0.836xh;0.186xw,0.110xh&resize=360:* ""Diane Von Furstenberg: Woman In Charge" Opening Night Premiere - 2024 Tribeca Festival")
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