Ingredients:
- 5 cups chicken stock ( either fresh or canned , but if canned use the best quality that you can find)
- 4 eggs
- salt & freshly ground black pepper , to taste
Directions:
- In a saucepan, over medium-high heat, bring the chicken stock to a boil.
- In a bowl, whisk the eggs, and add the Parmigiano, bread crumbs, flour, and lemon zest.
- Add the egg mixture, a little at a time, to the boiling stock, whisking constantly. After all the egg mixture is added, lower the heat and cook 1 minute.
- Adjust the seasoning with salt and pepper.
- Ladle into bowls and garnish each with chopped parsley and a drizzle of olive oil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 134.06 Kcal (561 kJ) | ||
| Calories from fat | 49.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.52g | 8% | |
|---|---|---|---|
| Cholesterol | 115.51mg | 39% | |
| Sodium | 376.02mg | 16% | |
| Potassium | 277.4mg | 6% | |
| Total Carbs | 11.72g | 4% | |
| Sugars | 4.41g | 18% | |
| Dietary Fiber | 0.57g | 2% | |
| Protein | 10.46g | 21% | |
| Vitamin C | 7.7mg | 13% | |
| Iron | 0.9mg | 5% | |
| Calcium | 39.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 51.93 Kcal (217 kJ) | ||
| Calories from fat | 19.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.14g | 8% | |
|---|---|---|---|
| Cholesterol | 44.74mg | 39% | |
| Sodium | 145.65mg | 16% | |
| Potassium | 107.45mg | 6% | |
| Total Carbs | 4.54g | 4% | |
| Sugars | 1.71g | 18% | |
| Dietary Fiber | 0.22g | 2% | |
| Protein | 4.05g | 21% | |
| Vitamin C | 3mg | 13% | |
| Iron | 0.4mg | 5% | |
| Calcium | 15.4mg | 4% | |
* 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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