Harvest Stracciatella Soup (Italian Egg Soup with Vegetables)
Prep time: 15 minutes
Cook time: 15 minutes
Yield 4
Ingredients
* 1 tablespoon extra virgin olive oil
* 3 cups chicken broth
* 1 cup coarsely grated sweet potato
* 1/2 cup onion, finely chopped
* 1 cup shaved Brussels sprouts
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon Kosher salt
* 6 cups chicken, cubed
* 4 Eggland’s Best eggs, large
* 2 tablespoons cornstarch
* 1 cup freshly grated Parmesan cheese
* 2 cups chopped kale
Directions
* Heat the oil in a 2-quart soup pot over medium heat.
* Add the grated sweet potato, chopped onion and shaved Brussels sprouts and sauté for 3-4 minutes until softened.
* Pour the broth into the pot, over sauteed vegetables and bring to simmer, about 4 minutes.
* While broth is coming to a simmer, put the eggs, cornstarch and half of the cheese (reserve remaining for upcoming step) in a medium bowl and whisk together.
* Scoop out 1 cup of the hot broth from the saucepan and add to the egg bowl, whisking until smooth.
* Slowly 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, 4-6 minutes.
* Stir in the chopped kale and cook for another 2 minutes until wilted. Season with nutmeg.
* Serve in warm bowls with the additional cheese sprinkled on top.
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