Directions:
- Mix all meatball ingredients.
- Shape rounded teaspoons of meatball mixture into 3/4 inch balls.
- Put all soup ingredients except meatballs in large saucepan and bring to a boil over high heat.
- Reduce heat and cover and simmer for 5 minutes.
- Drop meatballs into the simmering soup.
- Cook, uncovered, for 8 to 10 minutes, or until meatballs are no longer pink in the center.
- Using a woooden spoon, stir soup while slowly pouring in the beaten eggs.
- Remove from heat and let stand for 2 minutes until the eggs are set.
- Serve sprinkled with parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 103.3 Kcal (432 kJ) | ||
| Calories from fat | 32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.56g | 5% | |
|---|---|---|---|
| Cholesterol | 91.13mg | 30% | |
| Sodium | 731.05mg | 30% | |
| Potassium | 464.67mg | 10% | |
| Total Carbs | 5.56g | 2% | |
| Sugars | 0.89g | 4% | |
| Dietary Fiber | 1.13g | 5% | |
| Protein | 10.03g | 20% | |
| Vitamin C | 22mg | 37% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2mg | 11% | |
| Calcium | 61.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 37.9 Kcal (159 kJ) | ||
| Calories from fat | 11.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.3g | 5% | |
|---|---|---|---|
| Cholesterol | 33.44mg | 30% | |
| Sodium | 268.24mg | 30% | |
| Potassium | 170.5mg | 10% | |
| Total Carbs | 2.04g | 2% | |
| Sugars | 0.33g | 4% | |
| Dietary Fiber | 0.41g | 5% | |
| Protein | 3.68g | 20% | |
| Vitamin C | 8.1mg | 37% | |
| Iron | 0.7mg | 11% | |
| Calcium | 22.5mg | 6% | |
* 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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