Italian Egg Drop Soup
Ingredients
- 3 cups chopped arugula, any tough stems removed
- 1 bunch scallions, sliced, whites and greens divided
- 2 tablespoons lemon juice
- 1 7-ounce can chickpeas, rinsed
- 6 cups reduced-sodium chicken broth
- Pinch of freshly grated nutmeg
- 4 large eggs, lightly beaten
- 2 cups water
- 6 tablespoons freshly grated Parmesan cheese
- 1 1/3 cups whole-wheat medium pasta shells or other small pasta (4 ounces)
- Freshly ground pepper to taste
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