I made this with kale (instead of arugula) and added garlic to the soup as well, about 3 minced cloves. I didn't get the perfect feathery strands of egg, but the flavor was good. I found barilla wheat pasta shells in medium size and added the whole can of chickpeas instead of half. I thought the chickpea texture was a little overpowering to the rest of the dish. Next time I will try it with butter beans instead. Overall, a great, quick recipe for a week night and it was filling.

Recipe Reviewed: 
Italian Egg-Drop Soup
Recipe Rating: 
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