Have I mentioned that I don’t eat soup? I just have a problem with food that you drink. That’s not called food, it’s called drinks. I don’t have drinks for dinner, I have them with dinner.
And yes, everyone else thinks I’m crazy, too.
I tried to get out of this one. I called it “tortellini in brodo.” Mr. B. retaliated by eating with a spoon. I insisted it was just a different way of eating pasta. He pointed out the delicate bits of egg and kale that could only be accessed by also eating the liquid. I tried to use a fork. It was too messy. I tried blaming the painkillers, but I haven’t actually been taking them.
So I made this. . . soup. (There, I said it.) Because my teeth have been pulled out, and my mouth hurts, and solid food isn’t completely an option yet.
Because I bought a jar of applesauce when I didn’t feel well enough to make applesauce, and there was mold inside. So clearly, that wasn’t an option, either.
Because I’m tired of mashed potatoes for the first time in my life.
I, the soup-hating corvid, made soup. For dinner, not with dinner.
But I put pasta in it so I could still eat it with a fork.
The pasta kind of hurt the places my teeth aren’t anymore.
The stracciatella? Pretty darn good. Salty and savory and full of things that aren’t supposed to be in stracciatella, because a thin, watery soup isn’t worth looking at, much less drinking. And why shouldn’t a stracciatella have shreds of kale along with egg, and tortellini as well?
Ingredients (serves 3-4)
3 cups vegetable or chicken broth
1 cup water
1 large bunch kale
8 oz tortellini or other pasta
about 1/2 cup (1 oz) of Parmesan cheese, finely grated
salt and pepper, to taste
Combine broth and water in a deep pot and bring to a boil.
Remove the ribs from the kale, roll it up, and slice it into 1/4 inch chiffonade.
Grate the Parmesan.
Add the kale and Parmesan to the boiling broth.
Simmer 5-6 minutes, stirring well. You don’t want giant Parmesan clumps, if only because that means somewhere in your soup there are cheese-free zones, and that’s just terrible.
Add the tortellini and simmer an additional 2-3 minutes. Fresh pasta doesn’t take long to cook.
Whisk your egg(s) in a small bowl and pour them into the stracciatella in a slow stream, whisking the soup as you pour.
It will look very cloudy briefly, but clarify after just a few seconds.
Serve hot, with crusty bread if your teeth allow it and a few slivers of grated Parmesan over the top.
The best thing about this is that the pasta absorbs a huge amount of flavor from the broth. Even I broke down and ate this with a spoon, because all that rich, eggy liquid could not be allowed to go to waste.
The kale brought its usual bitter tones to to table, making the soup more aromatic and hearty that it would have been. I loved the little shards of cooked egg that kept popping up unexpectedly, and though I only used one egg for this volume, two would have been better.
Now I just need a few more semi-solid meals to get through the next few days before my doctor clears me for people food again!