Roman Egg Soup
by jessicanelson1
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INGREDIENTS
- 2 quarts Chicken Stock
- 4 whole Eggs
- 4 tablespoons finley powdered Parmesan Cheese
- 2 tablespoons Chopped Parsley
INSTRUCTIONS
Bring stock to a boil and skim. Meanwhile whisk up the eggs with the cheese. While stock is boiling vigorously, add the egg-cheese mixture in a thin stream, all the while beating the soup with a whisk. Season to taste. Just before serving stir in the finely chopped parsley.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (808g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 469 | ||
| Calories from Fat: 218 (46%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 24.3g | 32 % | |
| Saturated Fat 7.2g | 36 % | |
| Monounsaturated Fat 10.1g | ||
| Polyunsanturated Fat 3.6g | ||
| Cholesterol 724.2mg | 223 % | |
| Sodium 1149.2mg | 40 % | |
| Potassium 902.4mg | 24 % | |
| Total Carbohydrate 24g | 7 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 23.9g | ||
| Protein 37.1g | 53 % | |
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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. |
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Calories per serving: 469
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