Soup
Stracciatella alla Romana (Italian Egg Drop Soup)
PrepPr5 minCookCk10 minTotalTot15 minServesSrv2Ca:PCa:P1:1.0
Ingredients
- 2 cups gelatin broth
- Pickling salt, to taste
- 2 eggs (corn- and soy-free)
- 3–4 tbsp freshly grated Parmigiano-Reggiano
- Pinch of nutmeg
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 2 tbsp parsley, chopped
Directions
- Heat gelatin broth in a pot.
- Beat eggs with Parmigiano-Reggiano.
- Slowly whisk egg-cheese mixture into broth.
- Add lemon juice and zest.
- Season with nutmeg and salt.
- Garnish with parsley.
- Serve hot, adjust salt to taste.
Contribution
by metabolicsupremacyNutrition Facts
Per serving (1 of 2). Does not change when you scale ingredients.
- Calories 229.2
- Total Fat 27.5g
- Saturated Fat 11.8g
- Trans Fat 0.5g
- Polyunsaturated Fat 3.7g
- Monounsaturated Fat 7.9g
- Cholesterol 455.5 mg
- Sodium 2023.9 mg
- Carbohydrate 14.2g
- Fiber 1.5g
- Sugar 1g
- Protein 37.6g
- Calcium 681.2 mg
- Phosphorus 668.9 mg
- Ca:P ratio 1:1.0
- Vitamin A 444.9 mcg
- Vitamin C 46 mg
- B1 (Thiamin) 0.1 mg
- B2 (Riboflavin) 0.8 mg
- B3 (Niacin) 6.9 mg
- B5 (Pantothenic) 0.4 mg
- B6 0.2 mg
- Folate 138 mcg
- B12 2.2 mcg
- Vitamin K 486.9 mcg
- Copper 0.3 mg
- Zinc 4.2 mg
- Selenium 52.2 mcg
