Wintery stracciatella

Ingredients for 2 servings:

• 1 liter meat broth
• 3 eggs
• 4 tbsp Parmesan, grated
• 4 tbsp breadcrumbs
• 2 handfuls of Brussels sprouts, more if desired
• 2 carrots
• Kale, 2 – 3 leaves
• Parsley or chives
• salt and pepper
• Nutmeg, freshly grated
• Rapeseed oil or pumpkin seed oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Italian soup

Whisk the eggs with the Parmesan cheese and breadcrumbs. Bring the broth to a boil, add the egg mixture, and whisk. In the meantime, clean the vegetables, halve the carrots lengthwise and thinly slice them, and quarter or eighth the Brussels sprouts depending on their size. Wash the kale thoroughly, dry it, trim it from the ribs, and chop it finely. Bring the broth to a boil twice and whisk it. Then add the vegetables and cook. Season with grated nutmeg, pepper, and salt, if desired. Ladle into soup bowls, drizzle with a little oil, and sprinkle with chopped herbs, if desired. Served with bread, it serves two as a main course or four as a starter. The vegetables can be changed according to preference. Cauliflower works very well, and with asparagus and a little lemon juice and zest, it makes a great alternative to the usual asparagus soup. Adding asparagus broth makes it vegetarian.