Italian Egg-Drop Soup - cooking recipe

Ingredients

6 cups reduced-sodium chicken broth
2 cups water
1 1/3 cups small whole wheat pasta (such as orzo or acini de pepe)
1 (15 ounce) can chickpeas, drained and rinsed
1 bunch scallion, sliced, whites and greens divided
1 dash nutmeg
3 3 cups swiss chard or 3 cups arugula, stems removed
4 large eggs, lightly beaten
freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
6 tablespoons grated parmesan cheese

Preparation

In a large pot or Dutch oven, combine chicken broth, water, pasta, chickpeas, scallions, and nutmeg over high heat. Cover. Once mixture comes to a boil, uncover and cook 3 to 4 minutes.
Add greens, stir and cook 1 minute. Reduce heat to a simmer. Stir soup rapidly, then slowly drizzle eggs into soup near the edge of the pot, stirring constantly. (If you add them to the center, they'll clump up too much. Cook 2 minutes. Season with pepper. Add scallions and lemon juice. Serve with Parmesan sprinkled on top.