Italian Egg-Drop Soup

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.

Italian Egg-Drop Soup

Italian Egg-Drop Soup

Krysta
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.
Cook Time 25 minutes
Total Time 25 minutes
Course Soup
Cuisine Italian
Servings 6
Calories 221 kcal

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
  • 2 tablespoons lemon juice
  • 6 tablespoons freshly grated Parmesan cheese
  • Freshly ground pepper to taste

Instructions
 

  • 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.

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