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.
- 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 the 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 the 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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
196 calories; 6g total fat; 2g total saturated fat; 145mg cholesterol; 740mg sodium; 24g carbohydrates; 3g fiber; 14g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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