Italian Egg Drop Soup

I have been craving soup. Hot, hearty and healthy soup. I decided to take a break from my awful Journalism Ethics paper I have been stressing about (proving that journalists should be able to express their opinions on any given topic using social networking sites like Facebook, Twitter, etc.,) to make this tasty looking number and eat my sorrows away. Quite a success. (I’m not being biased, Taylor and Gianna can attest to this, as well.) Needless to say, this veggie-filled Italian Egg-Drop Soup was my “chicken noodle soup for the soul.” I combined two of Eating Well’s 30-Minute Low-Calorie Soups: Italian Egg-Drop Soup and Egg Thread Soup with Asparagus. I am obsessed with this soup…I made some alterations based on the recipes’ comments and plan on making my rendition a lot this winter (it will be the perfect meal after a long day of skiing!)

8 cups reduced-sodium chicken broth (4 cans)
2 cups water
1 1/3 cups whole-wheat medium pasta
2 7-ounce can chickpeas, rinsed
Pinch of nutmeg
3 cups chopped arugula (remove tough stems)
1 bunch of scallions, sliced (divide white and green)
2 cups of asparagus (cut in 1 1/4 inch pieces on diagonal)
6 large eggs, lightly beaten
2 tablespoons lemon juice
Parmesan cheese and freshly ground pepper to taste

In a large pot combine broth…


and pasta.

Rinse the chickpeas and add them in the pot!

Slice the scallions and separate the greens from whites.

Add the white scallions into the mix! Bring to a boil over high heat. Cook until pasta is done (3-5 minutes.)

Time for the healthy greens! Cut the asparagus in 1 1/4 inch pieces.

Add the asparagus and 2 cups of arugula (or substitute spinach if you prefer) and cook until wilted. Reduce to low heat.

While slowly stirring the soup, gradually add in the eggs and allow to cook for about 2 minutes…it should look feathery!

Chop and add the scallion greens! Season with pepper and stir in the lemon juice.

Ladle into a bowl and top with parmesan! Let’s just say that this was exactly what I needed to get through that awful paper. It was delicious and really hit the spot…plus I have been thoroughly enjoying having the leftovers in my fridge!

Sprinkled with Love,


5 Responses to “Italian Egg Drop Soup”


  2. Our bloggies are twins right now 🙂 Loved making this with you yesterday! Come again soon munchkin.


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