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Roman Egg Soup With Noodles

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Ingredients
  Chicken broth 4 Cup (64 tbs)
  Semolina/Flour 1 1⁄2 Tablespoon
  Grated parmesan cheese 1 1⁄2 Tablespoon
  Salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
  Eggs 4 , well beaten
  Cooked noodle 1 Cup (16 tbs)
  Snipped parsley 1 Tablespoon
Directions

Bring chicken broth to boiling.
Meanwhile, mix semolina, cheese, salt, and pepper together.
Add to beaten eggs and beat until combined.
Add noodles to boiling broth, then gradually add egg mixture, stirring constantly.
Continue stirring and simmer 5 minutes.
Serve topped with parsley.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Poultry

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1127 Calories from Fat 298

% Daily Value*

Total Fat 34 g52%

Saturated Fat 12 g60.2%

Trans Fat 0.1 g

Cholesterol 1000.1 mg333.4%

Sodium 3326.8 mg138.6%

Total Carbohydrates 138 g46%

Dietary Fiber 6.7 g26.7%

Sugars 9.1 g

Protein 64 g128.1%

Vitamin A 48.7% Vitamin C 33.3%

Calcium 43.6% Iron 45.1%

*Based on a 2000 Calorie diet

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Roman Egg Soup With Noodles Recipe