Italian Egg-Drop Soup<\/p>\n
INGREDIENTS
\n6 cups reduced-sodium chicken broth
\n2 cups water
\n1 1\/3 cups whole-wheat medium pasta shells or other small pasta (4 ounces)
\n1 7-ounce can chickpeas, rinsed
\n1 bunch scallions, sliced, whites and greens divided
\nPinch of freshly grated nutmeg
\n3 cups chopped arugula, any tough stems removed
\n4 large eggs, lightly beaten
\nFreshly ground pepper to taste
\n2 tablespoons lemon juice
\n6 tablespoons freshly grated Parmesan cheese<\/p>\n
PREPARATION
\nCombine 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.
\nStir 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Italian Egg-Drop Soup 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 … <\/p>\n