Italian Egg-Drop Soup
INGREDIENTS
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6 cups reduced-sodium chicken broth
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2 cups water
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1 1/3 cups whole-wheat medium pasta shells or other small pasta (4 ounces)
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1 7-ounce can chickpeas, rinsed
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1 bunch scallions, sliced, whites and greens divided
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Pinch of freshly grated nutmeg
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3 cups chopped arugula, any tough stems removed
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4 large eggs, lightly beaten
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Freshly ground pepper to taste
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2 tablespoons lemon juice
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6 tablespoons freshly grated Parmesan cheese
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