Italian Egg-Drop Soup

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Eating Well
Nutrition per serving    (USDA % daily values)
CAL
140
FAT
18%
CHOL
73%
SOD
18%

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Ingredients for 6 servings

3 cups chopped arugula, any tough stems removed

1 bunch scallions, sliced, whites and greens divided

2 tablespoons lemon juice

1 7-ounce can chickpeas, rinsed

6 cups reduced-sodium chicken broth

Pinch of freshly grated nutmeg

4 large eggs, lightly beaten

2 cups water

6 tablespoons freshly grated Parmesan cheese

1 1/3 cups whole-wheat medium pasta shells or other small pasta (4 ounces)

Freshly ground pepper to taste

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