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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Italian Egg-Drop Soup Recipe

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This recipe for Italian Egg-Drop Soup is from Kent Graves's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
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
* Pinch of freshly grated nutmeg
* 3 cups chopped arugula, any tough stems removed
* 4 large eggs, lightly beaten
* Freshly ground pepper to taste
* 2 tablespoons lemon juice
* 6 tablespoons freshly grated Parmesan cheese

Directions:
Directions:
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

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 min

 

 

 

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