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
Italian Egg and Potato Soup
Submitted by: LDBEAMSIntroduction
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.
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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