Directions:
- Heat oil in a large saucepan over medium heat; add garlic and saute, stirring constantly until golden brown, about 8 minutes; transfer to a blender reserving oil.
- Puree the garlic with the water and set aside.
- Brown the bread crumbs in the reserved oil.
- Add the chicken stock and the pureed garlic; simmer covered for 15 minutes.
- Beat the eggs lightly in a small bowl.
- Bring the broth to a rolling boil and pour in the beaten eggs in a stream, stirring constantly with a fork.
- Cook for 3 more minutes and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 198.49 Kcal (831 kJ) | ||
| Calories from fat | 79.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.85g | 14% | |
|---|---|---|---|
| Cholesterol | 61.76mg | 21% | |
| Sodium | 422.97mg | 18% | |
| Potassium | 332.39mg | 7% | |
| Total Carbs | 20.02g | 7% | |
| Sugars | 5.54g | 22% | |
| Dietary Fiber | 0.6g | 2% | |
| Protein | 10.6g | 21% | |
| Vitamin C | 4.7mg | 8% | |
| Iron | 0.9mg | 5% | |
| Calcium | 53.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 63.28 Kcal (265 kJ) | ||
| Calories from fat | 25.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.82g | 14% | |
|---|---|---|---|
| Cholesterol | 19.69mg | 21% | |
| Sodium | 134.85mg | 18% | |
| Potassium | 105.97mg | 7% | |
| Total Carbs | 6.38g | 7% | |
| Sugars | 1.77g | 22% | |
| Dietary Fiber | 0.19g | 2% | |
| Protein | 3.38g | 21% | |
| Vitamin C | 1.5mg | 8% | |
| Iron | 0.3mg | 5% | |
| Calcium | 17.1mg | 5% | |
* 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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