Directions:
- In a heavy pot, heat oil over medium heat. Saute onions in oil until tender.
- Add paprika, textured vegetable protein, and green pepper; cook and stir mixture until vegetables are coated with paprika. Stir in broth or water, potatoes, carrots, tomato, 1/2 teaspoon salt, black pepper, and parsley. Bring to a boil. Cover, reduce heat, and simmer until carrots and potatoes are almost tender. Add more water if needed.
- In a small bowl, mix together, egg, flour, and 1/2 teaspoon salt. Mix in enough water to have a smooth consistency; dough should be stiff and sticky. Spoon onto a flat plate, and slice off small amounts into soup while it is simmering. Add to soup in such a way that noodles do not land in the same spot every time. Continue until all mixture has been added to pot. Simmer until done.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1525.25 Kcal (6386 kJ) | ||
| Calories from fat | 337.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.46g | 58% | |
|---|---|---|---|
| Cholesterol | 87.99mg | 29% | |
| Sodium | 4586.35mg | 191% | |
| Potassium | 5120.66mg | 109% | |
| Total Carbs | 228g | 76% | |
| Sugars | 54.37g | 217% | |
| Dietary Fiber | 40.95g | 164% | |
| Protein | 81.81g | 164% | |
| Vitamin C | 95.2mg | 159% | |
| Vitamin A | 4.9mg | 165% | |
| Iron | 35.6mg | 198% | |
| Calcium | 510.4mg | 51% | |
| Amount Per 100 g | |||
| Calories | 113.14 Kcal (474 kJ) | ||
| Calories from fat | 25.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.78g | 58% | |
|---|---|---|---|
| Cholesterol | 6.53mg | 29% | |
| Sodium | 340.21mg | 191% | |
| Potassium | 379.85mg | 109% | |
| Total Carbs | 16.91g | 76% | |
| Sugars | 4.03g | 217% | |
| Dietary Fiber | 3.04g | 164% | |
| Protein | 6.07g | 164% | |
| Vitamin C | 7.1mg | 159% | |
| Vitamin A | 0.4mg | 165% | |
| Iron | 2.6mg | 198% | |
| Calcium | 37.9mg | 51% | |
* 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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