Egg Soup Recipe

Egg Soup picture

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Chicken bouillon cubes4
 Water4 Cup (64 tbs)
 Rice2 Tablespoon
 Eggs2
 Lemon1 , juiced
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 285 Calories from Fat 93

% Daily Value*

Total Fat 10 g15.9%

Saturated Fat 3.2 g15.9%

Trans Fat 0 g

Cholesterol 423 mg

Sodium 4259.6 mg177.5%

Total Carbohydrates 35 g11.7%

Dietary Fiber 3.1 g12.6%

Sugars 0.8 g

Protein 15 g30.9%

Vitamin A 10.1% Vitamin C 74.4%

Calcium 9.7% Iron 13.8%

*Based on a 2000 Calorie diet

Directions

Dissolve bouillon cubes in boiling water.
Add rice and boil until tender.
Separate eggs.
Beat whites.
Add beaten yolks to whites.
Add lemon juice, beating constantly.
Add 3/4 T. broth, beating to prevent curdling.
Add mixture to chicken broth and season to taste.
Stir over low fire until it comes to a boil.
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