1bunch scallionssliced, whites and greens separated
1/4teaspoonfreshly grated nutmeg
2cupschopped arugulatough stems removed
3large eggslightly beaten
2tablespoonslime juice
1/4teaspoonground pepper
freshly grated Parmesan cheese
Instructions
Combine broth, water, pasta, chickpeas, scallion whites and nutmeg in a soup pot. Bring to a boil over high heat then cook 3 minutes less than directed on the pasta package.
Stir in arugula and cook about 1 minute.
Slowly add eggs and cook for 2 minutes.
Add pepper and stir in the scallion greens and lime juice.
Ladle into bowls and top with freshly grated Parmesan.