Try this Roman Egg Soup recipe, or contribute your own.Suggest a better description
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (808g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 218 (46%)|
|Amt Per Serving||% DV|
|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 %|
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: 469
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.