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Favoreats LLC

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Italian Egg-Drop Soup

EatingWell Test Kitchen
  • 25 minutes
  • Serves 6

INGREDIENTS

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

freshly grated nutmeg

3 cups

chopped arugula, any tough stems removed

4

large eggs, lightly beaten

2 tbsp

lemon juice

6 tbsp

freshly grated Parmesan cheese

Freshly ground pepper