Italian Egg-Drop Soup

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

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