Directions:
- In a small bowl, combine the egg white, salt and flour (mixture will be slightly dry); set aside. In a large saucepan, combine the potatoes, carrot, onion, salt, pepper and water. Bring to a boil; cover and cook for 3 minutes.
- With a knife, cut rivels into the soup. Cook, partially covered, over medium heat for 10 minutes. Beat egg yolk and milk; add to the soup. Bring to a boil. Remove from the heat and sprinkle with parsley. Serve immediately. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 287.79 Kcal (1205 kJ) | ||
| Calories from fat | 19.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.2g | 3% | |
|---|---|---|---|
| Cholesterol | 83.07mg | 28% | |
| Sodium | 799.06mg | 33% | |
| Potassium | 664.68mg | 14% | |
| Total Carbs | 54.69g | 18% | |
| Sugars | 10.62g | 42% | |
| Dietary Fiber | 4.91g | 20% | |
| Protein | 11.28g | 23% | |
| Vitamin C | 7mg | 12% | |
| Vitamin A | 1.4mg | 45% | |
| Iron | 1.5mg | 8% | |
| Calcium | 158mg | 16% | |
| Amount Per 100 g | |||
| Calories | 57.62 Kcal (241 kJ) | ||
| Calories from fat | 3.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.44g | 3% | |
|---|---|---|---|
| Cholesterol | 16.63mg | 28% | |
| Sodium | 160mg | 33% | |
| Potassium | 133.09mg | 14% | |
| Total Carbs | 10.95g | 18% | |
| Sugars | 2.13g | 42% | |
| Dietary Fiber | 0.98g | 20% | |
| Protein | 2.26g | 23% | |
| Vitamin C | 1.4mg | 12% | |
| Vitamin A | 0.3mg | 45% | |
| Iron | 0.3mg | 8% | |
| Calcium | 31.6mg | 16% | |
* 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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