Italian Egg-Drop Soup

Name: Italian Egg-Drop Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 serving(s)
Ingredients: 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 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

Submitted by DrGaellon

"Hearty and delicious, full of fibre and protein, quick and easy. Adapted from a recipe by Kristen Swensson at Serious Eats. http://bit.ly/ea9xIE"

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Ready In:: 20mins
Ingredients:: 11
Serves:: 6

ingredients

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

directions

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.
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.

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RECIPE SUBMITTED BY

DrGaellon

New Rochelle, 0

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!

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