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    You are in: Home / Recipes / Italian Egg-Drop Soup Recipe
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    Italian Egg-Drop Soup

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    DrGaellon's Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 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.

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    Nutritional Facts for Italian Egg-Drop Soup

    Serving Size: 1 (502 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 287.4
     
    Calories from Fat 65
    22%
    Total Fat 7.3 g
    11%
    Saturated Fat 2.5 g
    12%
    Cholesterol 128.4 mg
    42%
    Sodium 428.6 mg
    17%
    Total Carbohydrate 39.9 g
    13%
    Dietary Fiber 4.2 g
    17%
    Sugars 1.3 g
    5%
    Protein 18.8 g
    37%

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