Italian Egg-Drop Soup

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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
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 25 minutes

  • 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

  • Freshly ground pepper to taste

  • 2 tablespoons lemon juice

  • 6 tablespoons freshly grated Parmesan cheese

  1. 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.

  2. 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.

Nutritional Facts

Serving Size
about 1 1/2 cups
24 g
6 g
Saturated Fat
2 g
14 g
145 mg
Dietary Fiber
3 g
461 mg
740 mg
6 servings
about 1 1/2 cups each
1 1/2 starch
1 medium-fat meat
15% daily value

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eatingwell dinner american italian mediterranean healthy weight heart healthy low calorie low saturated fat diabetes appropriate spring fall winter one pot (one cooking vessel) soups/stews main dish other pasta beans/legumes cheese citrus eggs dairy greens wheat whole grains fruit easy