Italian Egg-Drop Soup

• 6 cups reduced-sodium chicken broth
• 2 cups water
• 1 1/3 cups small whole wheat pasta (such as orzo or acini de pepe)
• 1 (15 ounce) can chickpeas, drained and rinsed
• 1 bunch scallion, sliced, whites and greens divided
• 1 dash nutmeg
• 3 3 cups swiss chard or 3 cups arugula, stems removed
• 4 large eggs, lightly beaten
• freshly ground black pepper
• 2 tablespoons freshly squeezed lemon juice
• 6 tablespoons grated parmesan cheese

1. In a large pot or Dutch oven, combine chicken broth, water, pasta, chickpeas, scallions, and nutmeg over high heat. Cover. Once mixture comes to a boil, uncover and cook 3 to 4 minutes.
2. Add greens, stir and cook 1 minute. Reduce heat to a simmer. Stir soup rapidly, then slowly drizzle eggs into soup near the edge of the pot, stirring constantly. (If you add them to the center, they'll clump up too much. Cook 2 minutes. Season with pepper. Add scallions and lemon juice. Serve with Parmesan sprinkled on top.

chicken broth, water, whole wheat pasta, chickpeas, scallion, nutmeg, swiss chard, eggs, freshly ground black pepper, freshly squeezed lemon juice, parmesan cheese

Taken from www.food.com/recipe/italian-egg-drop-soup-445528 (may not work)