Italian Egg Drop Soup

By S. Danford

Ingredients

• 6 cups chicken broth
• 2 cups water
• 1 1/3 cups whole wheat medium pasta shells
• 1 7 oz can chick peas, rinsed
• 1 bunch green onions, sliced
• Pinch of freshly grated nutmeg
• 3 + cups chopped arugula, any tough stems removed
• 4 large eggs, lightly beaten
• 2 T lemon juice
• Fresh ground pepper to taste
• Grated Parmesan cheese for garnish

Preparation

Step 1

Combine broth, water, pasta, chick peas, green onions and nutmeg in a large cook pot. Cover and bring to a boil over high heat for 5 minutes.
Stir in arugula and cook until wilted, about 1 minute.
Reduce heat to low.
While stirring the soup, slowly add eggs and cook for 2 minutes (the cooked egg will look like feathery strands).
Season with pepper and lemon juice.
Ladle into bowls and top with Parmesan cheese