Thursday, March 1, 2012

Italian Egg-Drop Soup

8 servings, about 1 1/2 cups each |  Active Time: 25 minutes | Total Time: 25 minutes


  • 4 cups reduced-sodium chicken broth
  • 4 cups water
  • 1 1/2 cups medium barley
  • 1 7-ounce can chickpeas, rinsed
  • 1 can Navy beans, rinsed
  • 1 bunch scallions, sliced, whites and greens divided
  • Pinch of freshly grated nutmeg
  • 4 cups chopped kale, any tough stems removed
  • 4 large eggs, lightly beaten
  • Salt to taste
  • Freshly ground pepper to taste
  • 2 tablespoons lemon juice
  • 6 tablespoons freshly grated Parmesan cheese


  1. Combine broth, water, barley, chickpeas, scallion whites and nutmeg in a Dutch oven; cover and bring to a boil over high heat. Uncover and boil for half as long as directed by the pasta package, 45 to 50 minutes.
  2. Stir in kale and cook until wilted, about 2 minute. Reduce heat to low. While stirring the soup constantly, slowly add eggs; cook for 2 minutes. (The cooked egg will look like feathery strands.) Season with salt & pepper and stir in the scallion greens and lemon juice. Ladle into 6 bowls and top with Parmesan.

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