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Egg Drop Soup

Heart Healthy Egg Drop Soup Recipe

                   
Egg Drop Soup
Make a classic Chinese soup that swirls chicken broth, garlic, and ribbon-like eggs together in a wonderfully wholesome bowl. Chopped arugula adds a peppery bite that you are bound to love.
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Ingredients
Recipe yields 6 servings
3 cups reduced-sodium chicken broth (gluten free if needed)
3 cups water
1 can (14 oz) chickpeas, rinsed and drained
1 bunch scallions, sliced, whites and greens separated
3 garlic cloves, minced
1/8 tsp nutmeg
3 cups chopped arugula or kale, thick stems discarded
4 large eggs, lightly beaten
Black pepper to taste
2 Tbsp lemon juice
6 Tbsp grated Parmesan cheese
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Directions
Step 1

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.

Step 2

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.

Time: 30 minutes
Servings: 6
Calories: 158
Make this for: Gluten Free Healthy Kids
Dietary Review:
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Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 1 cup
Per serving:
calories:158
total fat:5g
sat fat:2g
cholesterol:128mg
sodium:359mg
total carb:16g
fibers:3g
proteins:11g

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Heart Healthy Egg Drop Soup Recipe
Ingredients
Recipe yields 6 servings
3 cups reduced-sodium chicken broth (gluten free if needed)
3 cups water
1 can (14 oz) chickpeas, rinsed and drained
1 bunch scallions, sliced, whites and greens separated
3 garlic cloves, minced
1/8 tsp nutmeg
3 cups chopped arugula or kale, thick stems discarded
4 large eggs, lightly beaten
Black pepper to taste
2 Tbsp lemon juice
6 Tbsp grated Parmesan cheese
Directions
Step 1

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.

Step 2

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.

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