Very good and easy to make. Next time I might use spinach because the arugula was a bit bitter. Also I added more chicken broth to mine (just a personal opinion..I like more soup w/less filling!) I will definitely be making this again.
Italian Egg-Drop Soup
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.
30 Reviews for Italian Egg-Drop Soup
I also made this with spinach because I wasn't ready to experiment with arugula on my 4 and 6 yr old picky eaters (nothing like making a meal no one will eat). And I used a 14 oz can of chickpeas - it's what I had on hand and didn't even realize the directions only called for 7 oz. Anyways my kids like it and it also got 2 thumbs up from hubby. This recipe is healthy, easy, yummy and is definitely a keeper. Thanks EW for yet another great recipe!
I made it with baby spinach instead of arugula since I had it on hand and it was really delicious. I aslo used a howl can of chickpeas but I thought the amount was perfect!!
Loved this! I was a cheapskate and added a parmesan rind at the beginning, rather than grated parmesan at the end. Worked well, but I did need to add salt. Also used baby arugula instead of arugula and a tiny bit of garlic. I followed cooking instructions to a tee, though, and my egg feathered beautifully and pasta (whole wheat orzo) was perfectly cooked just on time.
A note of caution: I thought it'd be a nice idea to serve this with a salad of arugula and lemon vinaigrette -- but the soup is so delicately flavored the vinaigrette blew it out of the water. Better off serving with mild flavors or letting it be a meal in itself (which it does just fine).
I made this with kale (instead of arugula) and added garlic to the soup as well, about 3 minced cloves. I didn't get the perfect feathery strands of egg, but the flavor was good. I found barilla wheat pasta shells in medium size and added the whole can of chickpeas instead of half. I thought the chickpea texture was a little overpowering to the rest of the dish. Next time I will try it with butter beans instead. Overall, a great, quick recipe for a week night and it was filling.