Italian Egg-Drop Soup Recipe
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Category: |
Category: |
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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
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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 |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:20 min |
Personal
Notes: |
Personal
Notes: Per serving: 196 calories; 6 g fat ( 2 g sat , 2 g mono ); 145 mg cholesterol; 24 g carbohydrates; 0 g added sugars; 14 g protein; 3 g fiber; 740 mg sodium; 461 mg potassium.
Nutrition Bonus: Folate (15% daily value)
Carbohydrate Servings: 1 1/2
Exchanges: 1 1/2 starch, 1 medium-fat meat
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