Italian Egg Drop Soup
Recipe type: Soups
Cuisine: 4 Season
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 quarts homemade chicken stock
  • 1 cup cooked chickpeas
  • 4 large organic eggs, lightly beaten
  • 1 bunch scallions, sliced, whites and greens divided
  • Pinch of freshly grated nutmeg
  • 3 cups chopped arugula, any tough stems removed
  • 2 tablespoons lemon juice
  • ½ cup freshly grated Parmesan cheese
  1. Combine broth, chickpeas, scallion whites and nutmeg in a Dutch oven; and bring to a boil over high heat. Once boiling, reduce to medium-low heat to simmer.
  2. While stirring the soup constantly, slowly whisk in eggs; cook for 2 minutes. Eggs will begin to look like feathery strands once fully cooked.
  3. Stir in ⅓ of a cup of Parmesan and the arugula and cook until arugula is wilted, about 1 minute. Turn the heat off completely and stir in the scallion greens and lemon juice. Season with salt and pepper to taste. Ladle into bowls and top with more Parmesan.
Recipe by Glow Nutrition at