An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (18)
Italian Stracciatella Soup
NUTRITION · PER SERVING10M COOK
CAL 9%·PRO 29%
CARBS 4G10% OF CAL
0G FIBER0G ADDED2G INTRINSIC3G OTHER2G TOTAL SUGAR
FAT 11G57% OF CAL
5G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple Roman soup of broth, beaten eggs, and Parmesan cheese cooked together until the eggs form tender shreds. Ready in 5 minutes.
mainitaliansoupeggs🍲 stockpotgluten free
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 4 cups broth (chicken, beef or vegetable)
- 3 large eggs (room temperature)
- ½ cup freshly grated parmesan cheese
- 1 dash nutmeg* (if desired)
At a glance
PER SERVING · TIME 10M
CAL 9%·PRO 29%
CARBS 4G10% OF CAL
0G FIBER0G ADDED2G INTRINSIC3G OTHER2G TOTAL SUGAR
FAT 11G57% OF CAL
5G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 5m
- Sodium
- 1651mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 163mg
- Calcium
- 217mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1651MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.