Italian Egg-Drop Soup
Ingredients
6
cups
no salt added chicken broth
2
cups
water
1 1/3
cups
brown rice pasta shells, or other small pasta (4 ounces)
1
7-ounce
can no salt added chickpeas, rinsed
1
bunch scallions, sliced, whites and greens divided
Pinch of freshly grated nutmeg
3
cups
chopped arugula, any tough stems removed
5
large eggs, yolks removed, lightly beaten
Freshly ground pepper, to taste
2
tablespoons
lemon juice