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Roman Egg & Cheese Soup

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Submitted by wallingford92

YIELD

8 servings

PREP

10 min

COOK

15 min

READY

30 min

Ingredients

4 4
LARGE LARGE EGGS
79
CUP ML BREAD CRUMBS
white, fresh
79
CUP ML PARMESAN CHEESE
grated
1 5
TEASPOON ML LEMON ZEST
grated
6 1.4
CUPS L BEEF STOCK
1 1
X X SALT AND BLACK PEPPER
to taste *

Directions

Combine the eggs, bread crumbs, cheese, and zest, and beat until thoroughly blended.

Bring the bouillon to a boil, then pour slowly into the egg mixture, sitrring continuously.

Bring just up to a simmer and season to taste with salt and pepper.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 40g (1.4 oz)
Amount per Serving
Calories 85 47% from fat
 % Daily Value *
Total Fat 4g 7%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 110mg 37%
Sodium 1151mg 48%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 13g
Vitamin A 3% Vitamin C 1%
Calcium 7% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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