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Italian Egg-Drop Soup

Source: © EatingWell Magazine
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  25 Minutes
  6 servings, about 1 1/2 cups each
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
Italian Egg-Drop Soup Recipe at
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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 03/01/2010
Part of These Recipe Collections Find Similar Recipes »
 30-Minute Soups
Nutrition Facts per Serving
Yield:   6 servings, about 1 1/2 cups each
Calories: 196
Fat. Total: 6g
Protein: 14g
Carbohydrates, Total: 24g
Fat, Saturated: 2g
Fiber: 3g
Cholesterol: 145mg
Sodium: 740mg
% Cal. from Fat: 28%
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Isabel Reviewed: 01/20/2014
I'm glad I gave it a try!
I'm not a big arugula fan, but the combination of chick peas and lemon juice,made it just wonderful. Not meat is required for this soup at all. A crusty bread will do.
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