Directions:
- In a medium saucepan, combine water, bouillon, and parsley and onion flakes. Bring to a boil.
- Lightly beat eggs together. Gradually stir into soup.
- Remove about half a cup of the soup. Stir in cornstarch until there are no lumps, and return to the soup. Boil until soup thickens.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 60.97 Kcal (255 kJ) | ||
| Calories from fat | 24.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.77g | 4% | |
|---|---|---|---|
| Cholesterol | 82.36mg | 27% | |
| Sodium | 1288.87mg | 54% | |
| Potassium | 72.81mg | 2% | |
| Total Carbs | 5.23g | 2% | |
| Sugars | 0.87g | 3% | |
| Dietary Fiber | 0.31g | 1% | |
| Protein | 3.83g | 8% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.5mg | 3% | |
| Calcium | 50.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 22.68 Kcal (95 kJ) | ||
| Calories from fat | 9.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.03g | 4% | |
|---|---|---|---|
| Cholesterol | 30.64mg | 27% | |
| Sodium | 479.44mg | 54% | |
| Potassium | 27.08mg | 2% | |
| Total Carbs | 1.95g | 2% | |
| Sugars | 0.33g | 3% | |
| Dietary Fiber | 0.12g | 1% | |
| Protein | 1.43g | 8% | |
| Vitamin C | 0.1mg | 1% | |
| Iron | 0.2mg | 3% | |
| Calcium | 18.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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