Roman Egg-Drop Soup Recipe

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Nutrition

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Ingredients:

Serving

2 (32-oz) containers fat-free , less-sodium chicken broth, divided
3 tbsp grated fresh parmesan cheese
1 tbsp minced fresh flat-leaf parsley
3 large eggs
1 large egg white
1/4 tsp black pepper
1/8 tsp salt
1/8 tsp ground nutmeg

Directions:

Combine 1 cup broth, grated cheese, and next 3 ingredients in a medium bowl; stir with a whisk until eggs are lightly beaten.
Bring remaining broth to a boil in a Dutch oven over medium-high heat. Reduce heat to low; gradually pour egg mixture into broth, stirring constantly with whisk (the faster you stir, the finer the pieces of egg). Cook 3 minutes, stirring constantly. Remove from heat; stir in pepper, salt, and nutmeg. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	36.43 Kcal (153 kJ)
Calories from fat	19.51 Kcal
		% Daily Value*
Total Fat	2.17g	3%
Cholesterol	63.47mg	21%
Sodium	101.62mg	4%
Potassium	47.79mg	1%
Total Carbs	0.48g	0%
Sugars	0.19g	1%
Dietary Fiber	0.04g	0%
Protein	3.85g	8%
Vitamin C	0.6mg	1%
Iron	0.5mg	3%
Calcium	33.6mg	3%

Amount Per 100 g
Calories	126.02 Kcal (528 kJ)
Calories from fat	67.49 Kcal
		% Daily Value*
Total Fat	7.5g	3%
Cholesterol	219.57mg	21%
Sodium	351.56mg	4%
Potassium	165.32mg	1%
Total Carbs	1.65g	0%
Sugars	0.67g	1%
Dietary Fiber	0.12g	0%
Protein	13.33g	8%
Vitamin C	2.2mg	1%
Iron	1.8mg	3%
Calcium	116.3mg	3%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

< 200 kcals

Weightwatchers Points

0.9

Points
1

PointsPlus

Good Points

saturated fat free

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