Low-Carb Italian Egg Drop Soup

A delicious, hearty, healthy and diabetic-friendly meal!

This traditional Italian egg drop soup, called Stracciatella, is one meal that is both satisfying and tasty. At the same time, it will help keep your blood glucose monitor reading well within the safe range.

This soup adds shredded chicken for a hearty, warming one-dish meal. Serve with garlic bread and caesar salad for a delicious, quick and easy dinner.

It takes just 25 minutes of preparation time. Try this recipe!
MORE: Chicken Pot Pie Soup for Diabetics


  • 6 cups reduced-sodium chicken broth

  • 2 cups water

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

  • 1 7-ounce can chickpeas, rinsed

  • 1 bunch scallions, sliced, whites and greens divided

  • Pinch of freshly grated nutmeg

  • 3 cups chopped arugula, any tough stems removed

  • 4 large eggs, lightly beaten

  • Freshly ground pepper to taste

  • 2 tablespoons lemon juice

  • 6 tablespoons freshly grated Parmesan cheese


  1. Combine broth, water, pasta, 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, 3 to 5 minutes.

  2. Stir in arugula and cook until wilted, about 1 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 pepper and stir in the scallion greens and lemon juice. Ladle into 6 bowls and top with Parmesan.

You can find 5 Star Rated Pepper.

Image source : photographer Ken Burris

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