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Egg Lemon Soup

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Egg Lemon Soup are lip smacking yummy appetizer! This delicious Egg Lemon Soup is incomparable and so difficult to resist. Try this excellent Egg Lemon Soup.
Ingredients
  Chicken broth 6 Cup (96 tbs)
  Thin noodles 1⁄2 Cup (8 tbs) (Uncooked)
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄8 Teaspoon
  All purpose flour 1 Tablespoon
  Cold water 2 Tablespoon
  Eggs 4
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Minced parsley 1 Tablespoon (For Garnish)
Directions

In a 3 quart saucepan, bring broth to a boil.
Stir in noodles, salt and pepper.
Bring to a boil again.
Reduce heat and cook until noodles are tender, 7 minutes.
In a small bowl, mix flour and water together.
In a medium bowl, beat eggs.
Add flour mixture to eggs and beat again.
Pour 1 cup hot noodle mixture into egg mixture a little at a time.
Gradually add egg mixture to remaining soup.
Serve with Parmesan cheese.
Garnish with minced parsley.
Makes 6 servings.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Poultry

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4.36
Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 761 Calories from Fat 281

% Daily Value*

Total Fat 32 g48.6%

Saturated Fat 12.3 g61.5%

Trans Fat 0 g

Cholesterol 920.4 mg306.8%

Sodium 4882.4 mg203.4%

Total Carbohydrates 62 g20.6%

Dietary Fiber 2.9 g11.7%

Sugars 9.4 g

Protein 53 g107%

Vitamin A 48.2% Vitamin C 33.5%

Calcium 49.8% Iron 37.9%

*Based on a 2000 Calorie diet

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Egg Lemon Soup Recipe