Directions:
- Combine eggs, breadcrumbs, parsley, and nutmeg in a large Dutch oven; beat well. Gradually stir in chicken broth; bring to a boil. Reduce heat to low; stir in asparagus and peas. Simmer, stirring constantly, 10 minutes or until vegetables are thoroughly heated. Ladle into individual soup bowls; serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 310.13 Kcal (1298 kJ) | ||
| Calories from fat | 85.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.53g | 15% | |
|---|---|---|---|
| Cholesterol | 327.36mg | 109% | |
| Sodium | 7124.77mg | 297% | |
| Potassium | 1787.75mg | 38% | |
| Total Carbs | 17.57g | 6% | |
| Sugars | 3.29g | 13% | |
| Dietary Fiber | 3.03g | 12% | |
| Protein | 14.74g | 29% | |
| Vitamin C | 142.9mg | 238% | |
| Iron | 3.4mg | 19% | |
| Calcium | 202.1mg | 20% | |
| Amount Per 100 g | |||
| Calories | 14.85 Kcal (62 kJ) | ||
| Calories from fat | 4.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.46g | 15% | |
|---|---|---|---|
| Cholesterol | 15.68mg | 109% | |
| Sodium | 341.25mg | 297% | |
| Potassium | 85.63mg | 38% | |
| Total Carbs | 0.84g | 6% | |
| Sugars | 0.16g | 13% | |
| Dietary Fiber | 0.15g | 12% | |
| Protein | 0.71g | 29% | |
| Vitamin C | 6.8mg | 238% | |
| Iron | 0.2mg | 19% | |
| Calcium | 9.7mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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