Italian Egg-Drop Soup

16 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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Original recipe yields 6 servings
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  • 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
  • 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 1 1/2 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
  • Nutrition Bonus: Folate (15% daily value)
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 1/2 starch, 1 medium-fat meat

Reviews 16

November 22, 2014
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By: Pearlisful
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.
October 23, 2011
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By: kathy
Little flavor I must have missed something, but I thought this soup was very bland. I added salt at the last minute and still very little flavor. Pros: Easy to make Cons: No flavor
April 13, 2011
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By: Jessica Icard
If you like scrambled eggs... The eggs scrambled, and it was absolutely disgusting. I had to throw the entire pot out. I put the pot on low and waited and waited before putting the eggs in because I didn't want them to scramble. They feathered nicely at first but then as the soup sat (even with the burner off!) the eggs scrambled and things were gross. I had one bowl of the soup right after cooking and it was just okay. I was really craving egg drop soup and was sorely disappointed. What a waste. Pros: Quick. That's about it. Cons: Eggs scrambled.
December 07, 2010
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By: kmari
Awesome Soup This was awesome! It tastes very much like Italian soups I have had in restaurants. I did make a few changes. Like others commented, I used the whole can of chickpeas. I think it's odd that this recipe calls for a 7oz can when I have only ever seen 14oz. It adds about 30-40 cals and a bit of fat per serving if you go for a whole 14oz can. I also subbed 3 tbsp better than boullion vegetarian chicken base with 8 cups boiling water for the broth/water. It was pretty salty, but I like a lot of salt in my food. Side note: The new comment system and log-in is nice, but the tip to "pretend you're on the debate team and make your point" is kind of silly. If I were on the debate team, I would argue that this tip seems to suggest commenters wouldn't be helpful without prompting, while I have always found the comments on this site to be generally helpful. :) Pros: quick, easy, high protein Cons: slightly salty, weird portions
December 07, 2010
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By: EatingWell User
EXCELLENT quick dinner soup!! I added some chopped kale and swiss chard as that is what I had on hand and I also added a whole can of chick peas and 4 minced garlic cloves (I LOVE garlic), Served it with rustic whole wheat bread and wine poached pears for dessert!! YUMMERS!!