Italian Egg-Drop Soup

Italian Egg-Drop Soup

Burris, Ken

Provided by: EatingWell

25 mins total 25 mins prep 196 calories/serving Full Screen

Servings

Italian egg-drop soup, Stracciatella, is traditionally a light soup made with just chicken broth, eggs and herbs. We added pasta, chickpeas and arugula to turn it into a meal. Serve with: Garlic bread and Caesar salad.

Ingredients

• 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

Directions

• 1. 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.
• 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 feathery strands.) Season with pepper and stir in the scallion greens and lemon juice. Ladle into 6 bowls and top with Parmesan.

• Filed under:
• Cheese,
• Egg,
• Vegetable,
• Bean & Legume,
• Italian,
• Mediterranean,
• Easy,
• 30 Minute,
• Quick,
• Low Fat,
• Diabetic,
• Healthy,
• Main Dish,
• Dinner,
• Soup,
• Fall,
• Spring,
• Winter

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Comments

[Dianekkdi]

07:21 PM on 10/31/2012

It was good. I made an organic version with range-free humane certified eggs. I used spinach instead of arugula. I used organic angel hair pasta. I used organic low sodium soy sauce freely. ;) I should have made some hot mustard.

I have to do the humane certified eggs...I've seen too much cruelty to take part in it.

I'll make it again.