Italian Egg-Drop Soup

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.

Italian Egg-Drop Soup

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  • Prep Time


  • Total Time


  • Servings



  • 6

    cups reduced-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

  • Freshly ground pepper to taste

  • 2

    tablespoons lemon juice

  • 6

    tablespoons freshly grated Parmesan cheese


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.


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