Italian Egg-Drop Soup
ACTIVE: 25 minutes TOTAL: 25 minutes
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 warm garlic bread and Caesar salad.
6 cups low-sodium chicken broth
2 cups water
1⅓ 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
Ground pepper to taste
2 tablespoons lemon juice
6 tablespoons freshly grated Parmesan cheese
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.
SERVES 6, ABOUT 1½ CUPS EACH
Calories 221, Fat 7g, (sat 2g), Cholesterol 128mg, Carbs 24g, Fiber 3g, Total sugars 2g,
Protein 16g, Sodium 235mg, Potassium 437mg.