|Rich chicken broth||6 Cup (96 tbs)|
|Vermicelli/Fides / orzo / any other small soup pasta||1⁄2 Cup (8 tbs)|
|Eggs||3 , separated|
|Lemon juice||3 Tablespoon|
|Minced fresh mint/Minced parsley||2 Tablespoon|
In a large saucepan, heat the broth to a boil.
Add the pasta and cook for 5 minutes, or until the pasta is al dente.
Lower heat so that the soup stops boiling.
In a bowl beat the egg whites until stiff.
Add the yolks, beat until blended.
Beat in the lemon juice a small amount at a time.
Gradually stir 1 cup of the hot broth into the egg-lemon-juice mixture.
Pour this slowly into the broth, stirring constantly.
Cook about 2 minutes, or until the soup thickens.
Do not allow it to boil.
Season with salt and pepper, stir in the butter, and serve immediately with the fresh mint sprinkled on top.
Serving size: Complete recipe
Calories 693 Calories from Fat 257
% Daily Value*
Total Fat 29 g44.1%
Saturated Fat 12.4 g62.1%
Trans Fat 0 g
Cholesterol 666.7 mg222.2%
Sodium 4236.9 mg176.5%
Total Carbohydrates 69 g23.1%
Dietary Fiber 5.2 g20.9%
Sugars 11.2 g
Protein 36 g71.6%
Vitamin A 47.8% Vitamin C 50.4%
Calcium 15.9% Iron 31.1%
*Based on a 2000 Calorie diet