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Suggest a better descriptionTAMALES WORLD TOUR SHOW #WT1A40 Bring the chicken broth to a boil in a saucepan. Stir in the orzo, reduce the heat and simmer, uncovered, for about 10 to 12 minutes, or until pasta is done. Turn off the heat, keeping the pan in its place. Separate the eggs, and place the egg whites in a clean bowl and beat just until foamy, about 23 minutes. Add the egg yolks and continue beating until well mixed, another 2 minutes. Continuing to beat, gradually add the lemon juice. Slowly add about 3 cups of the hot chicken broth (at this point, use a thermometer to make sure the broth is just below 160 degrees F), beating as you add the broth in a very thin stream. Using a wooden spoon or large fork, vigorously stir the orzo and remaining hot broth in an S pattern. Then quickly pour all of the egg lemon mixture into the saucepan while stirring. Keep the pan warm over very low heat, and stir in an S? pattern until the soup thickens slightly and the froth is broken down. Serve hot. Yield: 6 servings Posted to recipelu-digest by molony
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Serving Size: 1 Serving (2720g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1270 | ||
Calories from Fat: 704 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 78.2g | 104 % | |
Saturated Fat 23.2g | 116 % | |
Monounsaturated Fat 28.6g | ||
Polyunsanturated Fat 10.2g | ||
Cholesterol 3172.5mg | 976 % | |
Sodium 9045.9mg | 312 % | |
Potassium 2118.2mg | 56 % | |
Total Carbohydrate 35.6g | 10 % | |
Dietary Fiber 7.1g | 28 % | |
Sugars, other 28.5g | ||
Protein 112.5g | 161 % | |
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: 1270
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