Roman Egg Soup With Noodles Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
DishInterest Group

Ingredients

 Grated parmesan cheese1 1⁄2 Tablespoon
 Semolina/Flour1 1⁄2 Tablespoon
 Cooked noodles1 Cup (16 tbs)
 Pepper1⁄8 Teaspoon
 Salt1⁄8 Teaspoon
 Chicken broth4 Cup (64 tbs)
 Eggs4 , well beaten
 Snipped parsley1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1046 Calories from Fat 290

% Daily Value*

Total Fat 33 g50.5%

Saturated Fat 11.8 g58.9%

Trans Fat 0.1 g

Cholesterol 983.3 mg

Sodium 3317 mg138.2%

Total Carbohydrates 123 g41.1%

Dietary Fiber 5.7 g22.7%

Sugars 8.7 g

Protein 61 g121.8%

Vitamin A 31.6% Vitamin C 11.1%

Calcium 41.5% Iron 39.5%

*Based on a 2000 Calorie diet

Directions

1. Bring chicken broth to boiling.
2. Meanwhile, mix semolina, cheese, salt, and pepper together. Add to beaten eggs and beat until combined.
3. Add noodles to boiling broth, then gradually add egg mixture, stirring constantly. Continue stirring and simmer 5 minutes.
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