Heart Healthy Egg Drop Soup Recipe
In a large saucepan, combine broth, water, chickpeas, scallion whites, garlic and nutmeg; cover and bring to a boil over high heat. Uncover and boil for 3 minutes.
Stir in arugula and cook until wilted, about 1 minute. Reduce heat to simmer. 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. Serve immediately with Parmesan.