Roman Egg And Cheese Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Meats | Cheese/eggs, Soups | 4 | Servings | |
INGREDIENTS
| 4 | Eggs | |
| 1/3 | c | Fresh white bread crumbs |
| 1/3 | c | Grated Parmesan cheese |
| 1 | t | Grated lemon zest |
| 6 | c | Beef bouillon |
| Salt and pepper to taste |
INSTRUCTIONS
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. Serves 4 Typed in MMFormat by cjhartlin@msn.com Source: Cookbook Digest March/April 98 Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Mar 7, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 143
Calories From Fat: 72
Total Fat: 8.1g
Cholesterol: 193.3mg
Sodium: 1556.8mg
Potassium: 278.4mg
Carbohydrates: 2.8g
Fiber: <1g
Sugar: <1g
Protein: 13.9g