Directions:
- Bring stock to a boil& add rice, reduce heat& simmer covered for apprx 20 minutes or until the rice is cooked While the soup is simmering whisk together the lemon juice, eggs and egg whites, set aside When the rice is cooked turn off the heat, remove pot from burner, and wait until the bubbling has stopped then whisk the egg mixture into the hot soup, cover the soup& rest the soup for 5 minutes Season with salt& pepper, serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 101.3 Kcal (424 kJ) | ||
| Calories from fat | 28.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.2g | 5% | |
|---|---|---|---|
| Cholesterol | 47.22mg | 16% | |
| Sodium | 336.63mg | 14% | |
| Potassium | 272.51mg | 6% | |
| Total Carbs | 9.75g | 3% | |
| Sugars | 4.78g | 19% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 9.1g | 18% | |
| Vitamin C | 5.9mg | 10% | |
| Iron | 0.2mg | 1% | |
| Calcium | 14.6mg | 1% | |
| Amount Per 100 g | |||
| Calories | 40.73 Kcal (171 kJ) | ||
| Calories from fat | 11.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.29g | 5% | |
|---|---|---|---|
| Cholesterol | 18.99mg | 16% | |
| Sodium | 135.36mg | 14% | |
| Potassium | 109.58mg | 6% | |
| Total Carbs | 3.92g | 3% | |
| Sugars | 1.92g | 19% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 3.66g | 18% | |
| Vitamin C | 2.4mg | 10% | |
| Iron | 0.1mg | 1% | |
| Calcium | 5.9mg | 1% | |
* 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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