Italian

Italian Egg Drop Soup is for Soup.

Italian Egg Drop Soup takes several minutes to prepare.

Italian Egg Drop Soup takes 25 minutes to cook.

Italian Egg Drop Soup makes 6 servings.

The ingredients for Italian Egg Drop Soup are:

6 cup(s) reduced-sodium chicken broth
2 cup(s) water
1 1/3 cup(s) (4 ounces) shirataki noodles (Thin noodles or Macaroni)
1 can(s) (7-ounce) chickpeas, rinsed
1 bunch(es) scallions, sliced, whites and greens divided
1 pinch(s) freshly grated nutmeg
3 cup(s) chopped arugula, any tough stems removed
4 large eggs, lightly beaten
Freshly ground pepper to taste
2 tablespoon(s) lemon juice
6 tablespoon(s) freshly grated Parmesan cheese

Here is how you make Italian Egg Drop Soup:

-Drain and rinse shirataki noodles, pressing with a paper towel to remove any excess water.-Combine broth, water, pasta, chickpeas, scallion whites, and nutmeg in a pan; cover and bring to a boil over high heat. Uncover and continue boiling for approximately 3 minutes.-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. Ladle into 6 bowls and top with Parmesan.Serving Size: Makes 6 servings: About 1.5 cups each.Number of Servings: 6Recipe submitted by SparkPeople user MAEFAE11.

The nutritional information for Italian Egg Drop Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 153.2

• Total Fat: 5.4 g
• Cholesterol: 127.3 mg
• Sodium: 820.4 mg
• Total Carbs: 12.6 g
• Dietary Fiber: 2.4 g
• Protein: 11.8 g

Italian Egg Drop Soup is Italian cuisine.