Healthy & Delicious: Italian Egg-Drop Soup Recipe

• 6 cups reduced-sodium chicken broth
• 2 cups water
• 1 1/3 cups small whole-wheat pasta
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 bunch scallions, sliced, whites and greens divided
• Dash of nutmeg
• 3 cups chopped spinach, Swiss chard, or 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 broth, water, pasta, chickpeas, scallions, and nutmeg over high heat. Cover. Once mixture comes to a boil, uncover and cook 3 to 4 minutes. Add leafy greens. Stir. Cook 1 minute. Drop heat to a simmer. Slowly pour eggs in soup, stirring constantly. Cook 2 minutes. Season with pepper. Add scallions and lemon juice. Serve with Parmesan sprinkled on top.

chicken broth, water, pasta, chickpeas, scallions, nutmeg, chopped spinach, eggs, freshly ground black pepper, freshly squeezed lemon juice, parmesan cheese

Taken from www.seriouseats.com/recipes/2011/01/healthy-delicious-italian-egg-drop-soup-recipe.html (may not work)