In large saucepan mix not/Starch with small amount of water. Stir until smooth, then add the rest of the water.
Stir in all remaining ingredients except eggs.
Bring to boil; reduce heat and simmer until bouillon cubes are dissolved and onion is soft, stirring occasionally.
Beat eggs in a measuring cup with pouring spout, then stirring soup with one hand, use the other hand to pour the eggs into the hot soup from about shoulder height, in as thin a stream as you can manage.
Once eggs have been stirred in, taste soup, correct seasonings and serve immediately.
Per Serving: 65 Calories; 3g Fat (49.1% calories from fat); 5g Protein; 3g Carbohydrate; 1g Dietary Fiber; 125mg Cholesterol; 1184mg Sodium.
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|Serving Size: 1 Serving (294g)|
|Recipe Makes: 6|
|Calories from Fat: 154 (60%)|
|Amt Per Serving||% DV|
|Total Fat 17.1g||23 %|
|Saturated Fat 5.3g||26 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 705.5mg||217 %|
|Sodium 359.5mg||12 %|
|Potassium 244.9mg||6 %|
|Total Carbohydrate 3.9g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 3.8g|
|Protein 21.8g||31 %|
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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: 256
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