1.) In a medium saucepan, mix water, bouillon, parsley, and onion. Boil.
2.) Lightly beat eggs. Gradually stir into soup.
3.) Remove 1/2 cup of soup. Stir in cornstarch until there are no more lumps and return to soup. Boil until thick.
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|Serving Size: 1 Serving (390g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 110 (50%)|
|Amt Per Serving||% DV|
|Total Fat 12.2g||16 %|
|Saturated Fat 6.6g||33 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 130.1mg||40 %|
|Sodium 212.5mg||7 %|
|Potassium 424mg||11 %|
|Total Carbohydrate 16.1g||5 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 16.1g|
|Protein 12g||17 %|
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Calories per serving: 220
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