Stacciatella (scrambled Egg Soup)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 4 | Servings | ||
INGREDIENTS
| 4 | c | Broth of your choice, up to |
| 2 | Eggs | |
| 1/4 | c | Shredded parmesan cheese |
| 2 | T | Minced parsley |
INSTRUCTIONS
6 Bring stock or broth to boiling. In a small bowl, beat eggs to blend with 1/4 cup cheese and parsley. Pour mixture into boiling liquid and immediately remove from heat; do not stir. Ladle into bowls and pass cheese to add to each portion. Posted to MC-Recipe Digest V1 #356 From: "Tina D. Bell" <tdbell@altair.csustan.edu> Date: Fri, 27 Dec 1996 14:58:31 -0800 (PST)
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Nutrition (calculated from recipe ingredients)
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Calories: 63
Calories From Fat: 37
Total Fat: 4.2g
Cholesterol: 98.5mg
Sodium: 132.1mg
Potassium: 52.8mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 5.6g