Roman Egg Soup With Noodles Recipe
Ingredients
| Chicken broth | 4 Cup (64 tbs) | |
| Semolina/Flour | 1 1⁄2 Tablespoon | |
| Grated parmesan cheese | 1 1⁄2 Tablespoon | |
| Salt | 1⁄8 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Eggs | 4 , well beaten | |
| Cooked noodle | 1 Cup (16 tbs) | |
| Snipped parsley | 1 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1127 Calories from Fat 298
% Daily Value*
Total Fat 34 g52%
Saturated Fat 12 g60.2%
Trans Fat 0.1 g
Cholesterol 1000.1 mg333.4%
Sodium 3326.8 mg138.6%
Total Carbohydrates 138 g46%
Dietary Fiber 6.7 g26.7%
Sugars 9.1 g
Protein 64 g128.1%
Vitamin A 48.7% Vitamin C 33.3%
Calcium 43.6% Iron 45.1%
*Based on a 2000 Calorie diet
Directions
Meanwhile, mix semolina, cheese, salt, and pepper together.
Add to beaten eggs and beat until combined.
Add noodles to boiling broth, then gradually add egg mixture, stirring constantly.
Continue stirring and simmer 5 minutes.
Serve topped with parsley.
Chef
