Rating: 4 stars
18 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1

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.

Source: EatingWell Magazine, Soup Cookbook


Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • 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 Facts

about 1 1/2 cups
221 calories; protein 15.9g; carbohydrates 26.8g; dietary fiber 3.5g; sugars 1.6g; fat 6.8g; saturated fat 2.3g; cholesterol 128.3mg; vitamin a iu 618IU; vitamin c 6.3mg; folate 39.5mcg; calcium 119.1mg; iron 2.5mg; magnesium 45mg; potassium 436.7mg; sodium 234.9mg; thiamin 0.1mg.

1 1/2 starch, 1/2 lean protein, 1/2 medium-fat protein, 1/2 vegetable