Italian Egg-Drop Soup

Italian Egg-Drop Soup

20 Reviews
From: EatingWell Soups Special Issue April 2016

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.

Ingredients 6 servings

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  • 6 cups reduced-sodium chicken broth
  • 2 cups water
  • 1⅓ 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
  • 2 tablespoons lemon juice
  • 6 tablespoons freshly grated Parmesan cheese
  • Freshly ground pepper to taste

Preparation

  • Active

  • Ready In

  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 information

  • Serving size: about 1½ cups
  • Per serving: 226 calories; 7 g fat(2 g sat); 4 g fiber; 29 g carbohydrates; 16 g protein; 57 mcg folate; 128 mg cholesterol; 2 g sugars; 0 g added sugars; 624 IU vitamin A; 7 mg vitamin C; 119 mg calcium; 3 mg iron; 271 mg sodium; 420 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 medium-fat meat

Reviews 20

March 22, 2017
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By: Chris
I did read reviews that the recipe was bland. I made a couple of happy mistakes. The first was cooking the noodles halfway by themselves, so I added them to 6 cups of low sodium broth and omitted the extra 2 cups of water, this probably enhanced the broth. I did not have nutmeg so I used pumpkin spice but it came out faster than anticipated and I ended up with about 1/2 to 1 tsp of pumpkin spice and this resulted in a delicious broth. I also added 1 clove of finely chopped garlic but really didn't taste it. There was a lot of flavor packed in. My teenage son and husband also really liked this soup.
October 26, 2016
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By: Melinda Odom-Young
I had to use kale,,I couldn't find arugula. I left out lemon because my husband is not a lemon fan. I did add it on the side. It is really fast and easy and I will make it again
October 04, 2016
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By: Julie
This has become one of my families favorite soups. We have made it so many times I cant even count. As with all soups you have to start with a good stock! We don't add the lemon at the end we garnish each bowl with a little bit to taste so its fresh and not dulled by over cooking. Its absolutely fabulous.
September 11, 2016
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By: Rhonda Murphy
Omit chick peas and i used gnocchi. It was good.
November 22, 2014
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By: Ejiroghene Pearl Mukoro
It was tasteless I used all the ingredients mentioned but I substituted the vegetable for some generic bagged greens. It tasted alright but I had to add extra spice like curry and stock cubes to bring out the flavour. Pros: Very quick and easy to make Cons: Tasteless
January 12, 2014
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By: EatingWell User
Excellent! I added garlic, otherwise perfect!
January 07, 2012
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By: EatingWell User
Quick and delicious! I absolutely LOVE this recipe! I didn't have chickpeas or arugula on hand, so I used spinach and added diced tomatoes instead. I also added some italian spices and garlic powder. Of course, I would add minced garlic if I had any. Fantastic soup!
December 13, 2011
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By: EatingWell User
Good Weeknight Soup I used more nutmeg and probably could have used more pepper but over all it turned out well. My husband loved it. I added the entire can of chickopeas and think next time I'll toss in some garlic or maybe a shallot. Pros: Easy to make Cons: Needs a little more flavor
December 12, 2011
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By: EatingWell User
Great quick soup I've made this soup twice now and it's a really good hearty soup. I highly suggest using the arugula and not spinach since it gives the soup more flavor. Also - you can substitute vegetable broth for the chicken broth if you add more salt. I've cooked it both ways and can't really tell the difference. Oh and definitely add garlic and a little cayenne powder.
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