Italian Egg-Drop Soup
is damn tasty. This came out of the latest Eating Well magazine, and is a definite winner. It's tasty, ridiculously easy to make, requires no special equipment and none of the ingredients are particularly expensive; I already had most of them around the house. In short, if you think this sounds good you have no excuse whatsoever not to try making it.
6 cups chicken broth
2 cups water
1 1/3 cups (four ounces) whole-wheat medium shells pasta (or other small pasta)
1 7 ounce can of chickpeas
1 bunch scallions, sliced, white and green parts divided
pinch of ground nutmeg
3 cups chopped arugula [remove any tough stems first]
4 large eggs, lightly beaten
2 tablespoons lemon juice
Parmesan cheese
1. Combine broth, water, pasta, chickpeas, the white parts of the scallions and nutmeg in soup pot. Cover and bring to a boil over high heat.
2. Once boiling, uncover and cook for half as long as directed by the pasta package, 3 to 5 minutes.
3. Stir in arugula and cook until melted, about 1 minute. Reduce heat to low.
4. While stirring soup constantly, slowly add eggs. Cook for 2 minutes. The cooked egg will look like feathery strands.
5. Season with pepper. Stir in the green parts of the scallions and lemon juice.
6. Serve soup in bowls. Sprinkle Parmesan cheese on top.
Makes six servings. Approximate time to prepare: 25 minutes.
Notes:
- I used an entire can 16 ounce can of chickpeas, and it made the soup much thicker and tastier. xhollydayx and I agreed that it would have been too watery otherwise.
- I probably had more arugula in the soup than 3 cups. No harm done at all.
6 cups chicken broth
2 cups water
1 1/3 cups (four ounces) whole-wheat medium shells pasta (or other small pasta)
1 7 ounce can of chickpeas
1 bunch scallions, sliced, white and green parts divided
pinch of ground nutmeg
3 cups chopped arugula [remove any tough stems first]
4 large eggs, lightly beaten
2 tablespoons lemon juice
Parmesan cheese
1. Combine broth, water, pasta, chickpeas, the white parts of the scallions and nutmeg in soup pot. Cover and bring to a boil over high heat.
2. Once boiling, uncover and cook for half as long as directed by the pasta package, 3 to 5 minutes.
3. Stir in arugula and cook until melted, about 1 minute. Reduce heat to low.
4. While stirring soup constantly, slowly add eggs. Cook for 2 minutes. The cooked egg will look like feathery strands.
5. Season with pepper. Stir in the green parts of the scallions and lemon juice.
6. Serve soup in bowls. Sprinkle Parmesan cheese on top.
Makes six servings. Approximate time to prepare: 25 minutes.
Notes:
- I used an entire can 16 ounce can of chickpeas, and it made the soup much thicker and tastier. xhollydayx and I agreed that it would have been too watery otherwise.
- I probably had more arugula in the soup than 3 cups. No harm done at all.