Cooked - Italian Egg-drop Soup - New Recipe

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Italian Egg-drop Soup

6.0

6 cups reduced-sodium chicken broth

2 cups water

1 ⅓ 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

2 tablespoons lemon juice

6 tablespoons freshly grated Parmesan cheese

Freshly ground pepper to taste

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Combine 6 cups broth, 2 cups water, 1 ⅓ cups pasta, 1 can 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 3 cups arugula and cook until wilted, about 1 minute. Reduce heat to low. While stirring the soup constantly, slowly add 4 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.

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