Italian Egg-Drop Soup

Ingredients
4 cups reduced-sodium chicken broth
4 cups water
1 1/2 cups medium barley
1 7-ounce can chickpeas, rinsed
1 can Navy beans, rinsed
1 bunch scallions, sliced, whites and greens divided
Pinch of freshly grated nutmeg
4 cups chopped kale, any tough stems removed
4 large eggs, lightly beaten
Salt to taste
Freshly ground pepper to taste
2 tablespoons lemon juice
6 tablespoons freshly grated Parmesan cheese

Directions

1. Combine broth, water, barley, 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 barley package, 45 to 50 minutes.
2. Stir in kale and cook until wilted, about 2 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 salt & pepper and stir in the scallion greens and lemon juice. Ladle into 6 bowls and top with Parmesan.

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