Italian Egg-Drop Soup

Name: Italian Egg-Drop Soup
Cook time: 25 min
Total time: 25 min
Cuisine: European, Italian, Mediterranean
Ingredients: 6 cups chicken broth, low sodium; 2 cups water; 1 1/3 cup pasta shells, medium or small pasta; 1 (7 ounce) can chickpeas, drained; 1 bunch scallions, sliced, white and greens divided; pinch nutmeg, freshly grated; 3 cups arugula, chopped and tough stems removed; 4 eggs, large, lightly beaten; black pepper, to taste; 2 tablespoons lemon juice; 6 tablespoons parmesan cheese

2 steps

Cook:25min

Cullen found this recipe. We substituted spinach for the arugula. We served it with Chicken Cesar Salad and Parmesan breadsticks.

Updated at: Thu, 17 Aug 2023 05:00:22 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories244.4 kcal (12%)

Total Fat7 g (10%)

Carbs30.2 g (12%)

Sugars2.7 g (3%)

Protein16.3 g (33%)

Sodium235.7 mg (12%)

Fiber2.8 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

6 cupschicken broth

low sodium

2 cupswater

1 ⅓ cuppasta shells

medium or small pasta

1 x 7 ouncechickpeas

can, drained

1 bunchscallions

sliced, white and greens divided

nutmeg

freshly grated

3 cupsarugula

chopped and tough stems removed

4eggs

large, lightly beaten

black pepper

to taste

2 tablespoonslemon juice

6 tablespoonsparmesan cheese

Instructions

Step 1

Combine broth, water, pasta, chickpeas, scallion whites and nutmeg in a large pot; cover and bring to a boil over high heat. Uncover and boil for half as long as directed by the pasta package, 3-5 minutes.

Step 2

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 feather strands.) Season with pepper and stir in the scallion greens and lemon juice. Serve top with Parmesan.