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Italian Egg-Drop Soup

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

From EatingWell:  March/April 2010

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.

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

Ingredients

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

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 medium-fat meat