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Egg Ribbon Soup(Mf)

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Submitted by fdaniel

YIELD

12 servings

PREP

5 min

COOK

?

READY

?

Ingredients

6 1.4
CUPS L CHICKEN BROTH
4 4
LARGE LARGE EGGS
lightly beaten
½ 226.8
POUND G ESCAROLE
cut into chiffonade, or fresh spinach, or romaine lettuce *
½ 118
CUP ML PARMESAN CHEESE
grated

Directions

Bring broth to a boil.

Add greens and bring back to a simmer.

Right before serving, pour beaten eggs into soup; they should curdle into ribbon shaped strands.

Season to taste with salt and pepper and remove from heat Ladle into soup bowls and sprinkle parmesan over top.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 141g (5.0 oz)
Amount per Serving
Calories 84 46% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 78mg 26%
Sodium 259mg 11%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 13g
Vitamin A 2% Vitamin C 0%
Calcium 6% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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