Italian Egg-Drop Soup
http://www.eatingwell.com/recipes/italian_egg_drop_soup.html
From EatingWell: March/April 2010Italian 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
- 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
Preparation
- 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.
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