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Italian Egg Drop Soup
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Nutrition Facts
Serving Size 220 g
(Approx. 8 Servings)
Amount Per Serving
Calories 70 Calories From Fat 35
% Daily Value*
Total Fat 4 g 6%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 70 mg 23%
Sodium 320 mg 13%
Total Carbohydrate 3 g 1%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 6 g
Vitamin A 25% • Iron 2%
Vitamin C 2% • Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Italian Egg Drop Soup
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Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

6 cup(s) water
2 Knorr Beef Flavor Bouillon Cubes
3 eggs, beaten
1/2 cup(s) Parmesan cheese, grated
2 Tbsp bread crumbs
1/2 cup(s) green onions, chopped
1/2 cup(s) carrot, shredded
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Instructions

1
Bring water to a boil in an 8-quart saucepot over high heat.
2
Add boullion cubes to boiling water and stir to dissolve.
3
Meanwhile, combine eggs, parmesan cheese, and bread crumbs in a bowl and mix with a fork until a runny paste is formed.
4
Reduce soup to medium high to prevent soup from boiling over.
5
Drip the egg mixture into the boiling soup while stirring constantly with a fork.
6
Allow soup to boil 1 minute after last noodle is dropped.
7
Stir in green onion and shredded carrot and serve.

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