Directions:
- Sauté celery, onion, and green pepper in butter in a 4-quart Dutch oven until tender. Stir in boiling water, tomato, and salt, mixing well. Simmer, uncovered, 15 minutes. Carefully break eggs into hot soup. (Do not stir.) Add salt and pepper.
- Sprinkle cheese over egg and soup mixture. Cover; simmer 5 minutes. Serve immediately over rice in individual soup bowls.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 115.47 Kcal (483 kJ) | ||
| Calories from fat | 63.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.03g | 11% | |
|---|---|---|---|
| Cholesterol | 171.18mg | 57% | |
| Sodium | 291.31mg | 12% | |
| Potassium | 316.07mg | 7% | |
| Total Carbs | 6.53g | 2% | |
| Sugars | 3.47g | 14% | |
| Dietary Fiber | 1.8g | 7% | |
| Protein | 7.51g | 15% | |
| Vitamin C | 26.4mg | 44% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.9mg | 5% | |
| Calcium | 73.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 39.8 Kcal (167 kJ) | ||
| Calories from fat | 21.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.42g | 11% | |
|---|---|---|---|
| Cholesterol | 59.01mg | 57% | |
| Sodium | 100.42mg | 12% | |
| Potassium | 108.96mg | 7% | |
| Total Carbs | 2.25g | 2% | |
| Sugars | 1.2g | 14% | |
| Dietary Fiber | 0.62g | 7% | |
| Protein | 2.59g | 15% | |
| Vitamin C | 9.1mg | 44% | |
| Iron | 0.3mg | 5% | |
| Calcium | 25.3mg | 7% | |
* 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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