Italian comfort food. Stracciatella refers to the strands the egg mixture makes in the broth. Semolina flour is a high gluten flour used to make pasta. Durum wheat can sub, as it, too, is high glueten and used for pasta. Another alternative would be bread flour.

6 c broth
1 – 2  T chopped garlic
3 eggs
2 T fine semolina flour
1/2 c finely grated Parmesan cheese
1 – 2 bunches rapini, trimmed, stemmed if necessary, coarsely chopped
crushed red pepper flakes, to taste
salt and pepper, to taste

1. Gently simmer chicken broth and garlic in a large soup pot for 10 minutes. Set aside 1/2 cup of broth to cool.

2. Meanwhile, in a medium bowl, beat eggs together; add cooled chicken broth, semolina, and Parmesan cheese. Set aside.

3. Add rapini and crushed red pepper flakes to simmering broth and cook until rapini is just tender, 3-4 minutes, or to your preference.  Take off heat, and slowly add egg mixture, stirring back and forth until eggs form solid pieces or strands. You can also pour the egg mixture through a coarse meshed strainer. Season with salt and pepper and serve.