Italian Egg-Drop Soup


6 cups reduced-sodium chicken broth
2 cups water
1 1/3 cups whole-wheat medium pasta shells or other small
pasta (4 ounces)
1 7-ounce can chickpeas, rinsed
1 bunch scallions, sliced, whites and greens divided
Pinch of freshly grated nutmeg
3 cups chopped arugula, any tough stems removed
4 large eggs, lightly beaten
Freshly ground pepper to taste
2 tablespoons lemon juice
6 tablespoons freshly grated Parmesan cheese


Combine broth, water, pasta, chickpeas, scallion whites and
nutmeg in a Dutch oven; cover and bring to a boil over high
heat. Uncover and boil for half as long as directed by the
pasta package, 3 to 5 minutes.
Stir in arugula and cook until wilted, about 1 minute. Reduce
heat to low. While stirring the soup constantly, slowly add
eggs; cook for 2 minutes. (The cooked egg will look like
feathery strands.) Season with pepper and stir in the
scallion greens and lemon juice. Ladle into 6 bowls and top
with Parmesan.


Per serving:
196 calories
6 g fat
2 g sat
24 g carbohydrates
0 g total sugars
14 g protein
3 g fiber

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