Italian Egg Drop Soup

1. In a medium bowl, whisk the eggs.

2. Stir breadcrumbs and cheese into the eggs to create a pancake batter consistency.

3. Bring the stock to a boil and add chicken if desired.

4. Stir in the egg batter in a slow steady stream.

5. The batter will form fine, light flakes.

6. Simmer the soup for 5 minutes.

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Nutrient	Quantity
Total fats	26.79 g
Protein	48.848 g
Carbohydrates	51.552 g
Energy	661.4 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1776 g
Water	1403.11 g
Aspartic acid	1.329 g
Calcium, Ca	99.2 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.018 g
Lutein + zeaxanthin	517.4 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.022 g
Fatty acids, total saturated 22:0	0.004 g
Niacin	22.8846 mg
Vitamin A, RAE	174.4 g
Fatty acids, total trans-polyenoic	0.012 g
Arginine	0.82 g
Riboflavin	1.681 mg
Fatty acids, total trans-polyenoic 22:4	0.013 g
Tocopherol, beta	0.01 mg
Fatty acids, total polyunsaturated 15:0	0.008 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.036 g
Fatty acids, total saturated 20:1	0.0846 g
Glutamic acid	1.673 g
Sodium, Na	2201.2 mg
Fatty acids, total saturated 16:1 undifferentiated	1.4826 g
Total lipid (fat)	26.79 g
Manganese, Mn	0.028 mg
Proline	0.512 g
Fatty acids, total saturated 16:0	5.8598 g
Fatty acids, total polyunsaturated 16:1 t	0.003 g
Fatty acids, total saturated 8:0	0.004 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.531 g
Choline, total	426.28 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.012 g
Fatty acids, total polyunsaturated 18:1 t	0.023 g
Sugars, total	23.122 g
Serine	0.971 g
Fatty acids, total saturated 10:0	0.006 g
Fatty acids, total saturated 18:0	1.6174 g
Fatty acids, total saturated 20:4 undifferentiated	0.188 g
Vitamin B-6	1.0484 mg
Selenium, Se	62.38 g
Ash	10.132 g
Vitamin D	82 IU
Fatty acids, total saturated 18:1 undifferentiated	10.3806 g
Pantothenic acid	1.533 mg
Phenylalanine	0.68 g
Copper, Cu	0.8496 mg
Betaine	0.3 mg
Thiamin	0.544 mg
Retinol	174.4 g
Methionine	0.38 g
Iron, Fe	4.774 mg
Carbohydrate, by difference	51.552 g
Phosphorus, P	586.8 mg
Folate, total	119 g
Dihydrophylloquinone	0.1 g
Tocopherol, gamma	0.5 mg
Fatty acids, total saturated 4:0	0.004 g
Alanine	0.735 g
Cholesterol	415.2 mg
Valine	0.858 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.023 g
Fatty acids, total saturated 18:2 undifferentiated	4.4926 g
Glycine	0.432 g
Glucose (dextrose)	0.37 g
Fatty acids, total saturated 14:0	0.1482 g
Zinc, Zn	3.306 mg
Isoleucine	0.671 g
Tocopherol, delta	0.06 mg
Fatty acids, total polyunsaturated	4.9782 g
Fatty acids, total saturated 14:1	0.007 g
Tocotrienol, gamma	0.01 mg
Fatty acids, total polyunsaturated 17:1	0.012 g
Leucine	1.086 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.012 g
Tocotrienol, alpha	0.06 mg
Vitamin A, IU	583.2 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.007 g
Folate, DFE	119 g
Tryptophan	0.167 g
Vitamin C, total ascorbic acid	2.88 mg
Fatty acids, total polyunsaturated 16:1 c	0.198 g
Fatty acids, total polyunsaturated 18:1 c	3.388 g
Fatty acids, total saturated 20:0	0.003 g
Tyrosine	0.499 g
Vitamin B-12	0.89 g
Vitamin K (phylloquinone)	3.18 g
Fatty acids, total saturated	7.7484 g
Histidine	0.309 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.012 g
Fatty acids, total monounsaturated	12.0388 g
Threonine	0.556 g
Folate, food	119 g
Fatty acids, total polyunsaturated 17:0	0.022 g
Vitamin D (D2 + D3)	2 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.001 g
Cryptoxanthin, beta	9 g
Vitamin D3 (cholecalciferol)	2 g
Vitamin E (alpha-tocopherol)	1.482 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.058 g
Fatty acids, total trans	0.038 g
Fatty acids, total trans-monoenoic	0.026 g
Magnesium, Mg	69.6 mg
Lysine	0.912 g
Potassium, K	1650 mg
Cystine	0.272 g
Fluoride, F	1.1 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Egg	2	143	0.72	9.51
breadcrumb	0.5 cup	0	0	0
chicken stock	6 cups	518.4	50.832	17.28
italian cheese	0.5 cup	0	0	0