Menu Enter a recipe name, ingredient, keyword...

Italian Egg-Drop Soup

By

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.

Google Ads
Rate this recipe 4.5/5 (10 Votes)
Italian Egg-Drop Soup 1 Picture

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 beaten
  • Freshly ground pepper to taste
  • 2 tablespoons lemon juice
  • 6 tablespoons freshly grated Parmesan cheese

Details

Adapted from eatingwell.com

Preparation

Step 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.
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.

Review this recipe