Italian Egg Drop Soup

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Ingredients

• 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

Instructions

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.