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Italian Egg-Drop Soup

  • 25 m
  • 25 m
EatingWell Test Kitchen
“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 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


  • 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.
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