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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. 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.
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Italian ancient grain — nutty, chewy, salads, soups, risotto-style
Tuscan white beans — ribollita, pasta e fagioli, cassoulet
Individual cups for perfectly shaped poached eggs
Italian pasta organized by shape — which sauce belongs with which pasta
Electric egg cooker — hard, soft, poached eggs, no guessing