Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 117.29 Kcal (491 kJ) | ||
| Calories from fat | 51.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.67g | 9% | |
|---|---|---|---|
| Cholesterol | 128.4mg | 43% | |
| Sodium | 747.96mg | 31% | |
| Potassium | 543.56mg | 12% | |
| Total Carbs | 5.29g | 2% | |
| Sugars | 1.04g | 4% | |
| Dietary Fiber | 2.42g | 10% | |
| Protein | 12.14g | 24% | |
| Vitamin C | 7.1mg | 12% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 2.4mg | 13% | |
| Calcium | 206.1mg | 21% | |
| Amount Per 100 g | |||
| Calories | 26.2 Kcal (110 kJ) | ||
| Calories from fat | 11.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.27g | 9% | |
|---|---|---|---|
| Cholesterol | 28.68mg | 43% | |
| Sodium | 167.07mg | 31% | |
| Potassium | 121.42mg | 12% | |
| Total Carbs | 1.18g | 2% | |
| Sugars | 0.23g | 4% | |
| Dietary Fiber | 0.54g | 10% | |
| Protein | 2.71g | 24% | |
| Vitamin C | 1.6mg | 12% | |
| Vitamin A | 0.2mg | 26% | |
| Iron | 0.5mg | 13% | |
| Calcium | 46mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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