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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. 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. | 2. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	6	cups	reduced sodium	-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
wheat pasta	1 1/3	cups		439.2267	88.6947	16.3921	3.2517
chickpea	1	can	drained rinsed	1133.4333	188.7556	61.3793	18.1109
scallion	1	bunch	sliced divided	-	-	-	-
nutmeg	1	dash		-	-	-	-
swiss chard	3	cups		20.52	4.0392	1.944	0.21600000000000003
egg	4		beaten	286.0	1.44	25.12	19.02
black pepper			ground	-	-	-	-
lemon juice	2	tablespoons	squeezed	6.71	2.1045	0.1067	0.0732
parmesan cheese	6	tablespoons	grated	111.0	12.0	12.0	1.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.