Italian Egg-Drop Soup

Italian egg-drop soup, Stracciatella, is traditionally a light soup made with just chicken broth, eggs and herbs. Pasta, chickpeas and arugula to turn it into a meal.

6 servings, about 1 1/2 cups each | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

• 6 cups reduced-sodium chicken broth or faux 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

Preparation

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.

Nutrition

Per serving : 196 Calories; 6 g Fat; 2 g Sat; 2 g Mono; 145 mg Cholesterol; 24 g Carbohydrates; 14 g Protein; 3 g Fiber; 740 mg Sodium; 461 mg Potassium

http://www.eatingwell.com/recipes/italian_egg_drop_soup.html

From EatingWell:  March/April 2010