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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 226.9
  • Total Fat: 4.9 g
  • Cholesterol: 53.1 mg
  • Sodium: 35.9 mg
  • Total Carbs: 40.6 g
  • Dietary Fiber: 5.4 g
  • Protein: 6.3 g

View full nutritional breakdown of Italian Egg and Potato Soup calories by ingredient
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Italian Egg and Potato Soup

Submitted by: LDBEAMS

Introduction

I went to a friends retirement (breakfast) party a couple of days ago, and the hostess served this with sourdough baggetts. I can't remember for the life of me the Italian name for it, but it's astoundingly delicious for being so simple. I went to a friends retirement (breakfast) party a couple of days ago, and the hostess served this with sourdough baggetts. I can't remember for the life of me the Italian name for it, but it's astoundingly delicious for being so simple.
Number of Servings: 4

Ingredients

    1 tablespoons olive oil
    1 large onion, chopped
    5 cups water
    4 potatoes, peeled and quartered
    salt and pepper to taste
    4 eggs

Directions

Heat oil in a large pot over medium heat. Saute onions until translucent. To the onions add water, potatoes, salt and pepper. Bring to a boil; reduce heat to low and simmer for 20 minutes, or until potatoes are tender but still firm.

Gently crack eggs into soup; be careful not to break eggs. Place on low heat until whites of eggs are cooked. Sprinkle with a touch of parsley. Cool slightly before serving.

Makes 4 1-cup servings


Number of Servings: 4

Recipe submitted by SparkPeople user LDBEAMS.






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