Just a few elements
make up this simple
soup, so use only
the finest-quality
ingredients you
can find, like rich
chicken broth,
farm-fresh eggs,
and freshly grated
Reggiano cheese.
Spinach can be
substituted for
the kale.

serves 6–8
8 cups (64 fl oz/2 l) chicken broth
1 bunch kale, thick stems and ribs removed,
roughly torn
1 tsp cornstarch
5 eggs
Salt and freshly ground pepper
1 cup (4 oz/125 g) grated Parmesan cheese
2 Tbsp extra-virgin olive oil
In a large saucepan, bring the broth to a
simmer over medium-high heat. Divide
the kale among bowls.
In a bowl, mix together the cornstarch and
2 tsp water. Add the eggs, season with salt
and pepper, and whisk to blend.
Stir two-thirds of the cheese and the oil into
the broth. Stir the egg mixture and drizzle
into the broth in a circular motion. Stir gently
so that the egg forms thin ribbons. Remove
from the heat and let stand until the eggs are
cooked through, about 11⁄2 minutes. Ladle
the broth over the kale and serve, passing the
remaining cheese at the table.