Directions:
- Heat broth to boiling in medium saucepan; stir in rice and garlic.
- Reduce heat and simmer, covered, until rice is tender, about 25 minutes.
- Reduce heat to low.
- Mix lemon juice and egg; slowly stir mixture into soup.
- Stir in parsley; season to taste with salt and white pepper.
- Pour soup into bowls.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 63.95 Kcal (268 kJ) | ||
| Calories from fat | 28.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.2g | 5% | |
|---|---|---|---|
| Cholesterol | 40.92mg | 14% | |
| Sodium | 255.19mg | 11% | |
| Potassium | 49.94mg | 1% | |
| Total Carbs | 6.1g | 2% | |
| Sugars | 0.56g | 2% | |
| Dietary Fiber | 0.09g | 0% | |
| Protein | 3.65g | 7% | |
| Vitamin C | 9.9mg | 16% | |
| Iron | 0.4mg | 2% | |
| Calcium | 54mg | 5% | |
| Amount Per 100 g | |||
| Calories | 26.74 Kcal (112 kJ) | ||
| Calories from fat | 12.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.34g | 5% | |
|---|---|---|---|
| Cholesterol | 17.11mg | 14% | |
| Sodium | 106.72mg | 11% | |
| Potassium | 20.89mg | 1% | |
| Total Carbs | 2.55g | 2% | |
| Sugars | 0.24g | 2% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 1.53g | 7% | |
| Vitamin C | 4.1mg | 16% | |
| Iron | 0.2mg | 2% | |
| Calcium | 22.6mg | 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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