Try this Chicken and Egg Soup/stracciatella (Marguerite Patten) recipe, or contribute your own.
Suggest a better descriptionThis is a very light but satisfying classic soup. It is often called Stracciatella. Dont worry ifthe soup has a slightly scrambled egg look, it should do. Pour most ofthe stock or water into a saucepan, add the chicken stock cube. Bring the stock or water to the boil. Beat the eggs, blend with the rest of the cold stock or water, the semolina and cheese. Pour a little of the boiling liquid over the egg mixture, then return to the saucepan. Cook over a steady heat for 3 or 4 minutes, do not allow to boil. Add the parsley and seasoning to taste then serve. Source: Marguerite Pattens Marvellous Meals, Yours Magazine, UK File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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Serving Size: 1 Serving (257g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 373 | ||
Calories from Fat: 225 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25g | 33 % | |
Saturated Fat 7.8g | 39 % | |
Monounsaturated Fat 9.6g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 1057.7mg | 325 % | |
Sodium 716.6mg | 25 % | |
Potassium 356.5mg | 9 % | |
Total Carbohydrate 4.9g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 4.7g | ||
Protein 32.1g | 46 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 373
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