Low-Calorie • Heart-Healthy

Active25 min

Total25 min

Italian Egg-Drop Soup

Stracciatella is a light Italian soup traditionally made with just chicken broth, eggs and herbs. For our version, we add whole-grain pasta, chickpeas and arugula to make it heartier.

• 6 cups low-sodium chicken broth
• 2 cups water
• 1⅓ cups whole-wheat medium pasta shells or other small pasta (4 ounces)
• ⅔ cup canned 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
• 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 large pot; 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. Serve topped with Parmesan.

Serves 6: about 1½ cups each

Calories 221 | Fat 7g (sat 2g) | Cholesterol 128mg | Carbs 27g | Total sugars 2g (added 0g) | Protein 16g | Fiber 3g | Sodium 235mg | Potassium 437mg.