Stracciatella Soup with Kale and Lemon
Ingredients
- 6 cups low-sodium chicken broth
- 6 ounces kale, stems and center ribs discarded, thinly sliced (4 packed cups)
- 4 large eggs, separated
- 1 ounce Parmigiano-Reggiano, pecorino, or Grana Padano, grated (⅓ cup), plus more for serving
- ¼ teaspoon freshly grated nutmeg
- 2 tablespoons fresh lemon juice
- Kosher salt and freshly ground pepper
- Crusty bread and butter, for serving
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