Thursday, November 05, 2009

Pasta Egg Soup

Ingredients: 4 egg 4 cup water 2 chicken bouillon cube, or vegetable bouillon cubes 1/2 Lbs. rotelle or other small pasta 1/4 cup grated Parmesan cheese Cooking Directions: Beat eggs in a small bowl and set aside. Pour water in a pan and bring to a boil, dissolving the bouillon cubes. Add the rotelle and cook for about 6-8 minutes, or until al dente. Turn off heat and slowly pour in the eggs, stirring constantly. Slowly add the cheese, stirring constantly. Serve immediately. Servings: 4 Preparation Time: 15 min. Cooking Time: 10 min. Per Serving: calories 301, fat 5.7g, calories from fat 17%, protein 15.0g, cholesterol 190.9mg, dietary fiber 1.4g Recipe Source

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