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Ingredientes
- 6 c. vegetable, chicken, veal, or possibly beef stock
- 1 tsp dry oregano crushed (or possibly 1 tbspn fresh oregano)
- 2 x Large eggs
- 3 tsp freshly-grated Parmesan cheese
- 2 Tbsp. grated dry bread crumbs
- 1 x garlic clove pressed
Direcciones
- Beat the Large eggs, cheese, bread crumbs, and garlic in a small bowl. Bring the stock to a boil, add in the crushed oregano, reduce the heat, and let simmer for 10 min.
- Increase the heat to medium, then stir the egg mix into the stock with a long wooden spoon, so as to cause long egg strands.
- Serve immediately, garnishing with fresh oregano or possibly parsley - or possibly by floating a round, paper thin lemon slice on top.
- Serve warm to 4 to 6 people.
- Comments: Like Stracciatelle, this Italian egg soup can serve as a light opener to spur the appetite.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 28g | |
| Recipe makes 4 servings | |
| Calories 49 | |
| Calories from Fat 24 | 49% |
| Total Fat 2.65g | 3% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 104mg | 35% |
| Sodium 59mg | 2% |
| Potassium 44mg | 1% |
| Total Carbs 2.78g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.41g | 0% |
| Protein 3.58g | 6% |
