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Quick Egg Soup

Diabetic.Foodie's picture
Ingredients
  Boiling water 1 1⁄2 Cup (24 tbs)
  Vegetable bouillon 1 Cubic Centimeter
  Egg 1
Directions

Dissolve bouillon cube in boiling water; remove from heat.
Beat egg; blend into vegetable broth.
Reheat slowly.
Do not boil.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup

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4.123685
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 72 Calories from Fat 45

% Daily Value*

Total Fat 5 g7.6%

Saturated Fat 1.5 g7.7%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 89.9 mg3.7%

Total Carbohydrates 0.39 g0.13%

Dietary Fiber 0.01 g0.02%

Sugars 0.4 g

Protein 6 g12.6%

Vitamin A 4.9% Vitamin C

Calcium 3.7% Iron 5.1%

*Based on a 2000 Calorie diet

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Quick Egg Soup Recipe