Italian Egg-Drop Soup

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

• Ready In: 20 mins
• 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  cups  chopped spinach or 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

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. 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.