Try this Straciatella (Italian egg drop soup) recipe, or contribute your own.
Suggest a better descriptionIn a large saucepan heat oil over medium heat. Add onion; reduce heat to medium-low. Cook and stir 15 - 20 minutes or until onions are golden brown. Add broth; bring to boil.
Add peas and pepper; reduce heat and simmer for 2 minutes. Remove saucepan from heat. Gradually drizzle eggs into hot broth mixture, whisking to create egg shreds. Stir in spinach, Parmesan, and basil. Serve immediately.
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Serving Size: 1 Serving (2388g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1541 | ||
Calories from Fat: 473 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.6g | 70 % | |
Saturated Fat 15.5g | 77 % | |
Monounsaturated Fat 21.2g | ||
Polyunsanturated Fat 10.8g | ||
Cholesterol 327mg | 101 % | |
Sodium 407.6mg | 14 % | |
Potassium 3656.8mg | 96 % | |
Total Carbohydrate 191.7g | 56 % | |
Dietary Fiber 35.6g | 142 % | |
Sugars, other 156.1g | ||
Protein 85.1g | 122 % | |
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: 1541
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