Recipes from Italy · by Silvana Nava
Stracciatella alla Romana Recipe
NUTRITION · PER SERVING13M COOK
CAL 8%·PRO 30%
CARBS 1G3% OF CAL
0G FIBER0G ADDED1G INTRINSIC0G OTHER1G TOTAL SUGAR
FAT 11G60% OF CAL
5G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An Italian egg drop soup made with broth, beaten eggs, and Parmigiano, finished with lemon zest and nutmeg. A light, elegant Roman first course.
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Nutrition & ingredients
Ingredients
serves 4- 4 eggs
- 1 liter meat broth (- 4 cups)
- 80 g Parmigiano Reggiano (- ¾ cup (grated))
- 1 lemon
- nutmeg (to taste)
- salt (to taste)
At a glance
PER SERVING · TIME 13M
CAL 8%·PRO 30%
CARBS 1G3% OF CAL
0G FIBER0G ADDED1G INTRINSIC0G OTHER1G TOTAL SUGAR
FAT 11G60% OF CAL
5G SAT6G 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
- 10m
- Cook
- 3m
- Sodium
- 1420mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 162mg
- Calcium
- 256mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1420MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.