Roman Spinach Soup

1. In a 4-qt saucepan, over medium heat, bring broth to a boil.

2. Beat together egg substitute, basil, cheese,lemon juice, parsley, white pepper and nutmeg.

3. Set aside.

4. Add spinach to broth and simmer 1 minute.

5. Slowly pour egg mixture into broth while wisking constantly so that egg threads form.

6. Simmer 2 to 3 minutes or until egg is cooked.

7. Garnish with lemon slices and parsley.

8. Note: Soup may look curdled.

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Nutrient	Quantity
Total fats	1.9402 g
Protein	32.9351 g
Carbohydrates	23.2352 g
Energy	224.1778 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3642 g
Water	1659.1548 g
Aspartic acid	0.6053 g
Calcium, Ca	492.59 mg
Lutein + zeaxanthin	29830.093 g
Fiber, total dietary	5.8073 g
Carotene, beta	13885.304 g
Niacin	11.7827 mg
Vitamin A, RAE	1163.4518 g
Arginine	0.4004 g
Riboflavin	0.6766 mg
Fatty acids, total polyunsaturated 15:0	0.0003 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0027 g
Fatty acids, total saturated 20:1	0.0114 g
Glutamic acid	0.8493 g
Sodium, Na	3691.247 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0329 g
Total lipid (fat)	1.9402 g
Manganese, Mn	3.1581 mg
Fructose	0.6967 g
Proline	0.2831 g
Fatty acids, total saturated 16:0	0.3284 g
Fatty acids, total saturated 8:0	0.0084 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0037 g
Sucrose	0.2992 g
Choline, total	96.0201 mg
Sugars, total	5.2281 g
Serine	0.2607 g
Fatty acids, total saturated 10:0	0.025 g
Fatty acids, total saturated 18:0	0.104 g
Vitamin B-6	0.5971 mg
Selenium, Se	8.9703 g
Ash	18.1569 g
Fatty acids, total saturated 18:1 undifferentiated	0.2222 g
Pantothenic acid	0.3965 mg
Phenylalanine	0.3229 g
Copper, Cu	0.861 mg
Betaine	246.264 mg
Thiamin	0.2372 mg
Retinol	5.85 g
Methionine	0.131 g
Iron, Fe	11.5425 mg
Carbohydrate, by difference	23.2352 g
Phosphorus, P	491.4458 mg
Folate, total	528.775 g
Tocopherol, gamma	0.4632 mg
Fatty acids, total saturated 4:0	0.0243 g
Alanine	0.3561 g
Cholesterol	3 mg
Valine	0.4005 g
Fatty acids, total saturated 18:2 undifferentiated	0.0929 g
Glycine	0.3344 g
Glucose (dextrose)	0.5672 g
Fatty acids, total saturated 14:0	0.163 g
Zinc, Zn	2.9912 mg
Isoleucine	0.3635 g
Fatty acids, total saturated 12:0	0.0223 g
Fatty acids, total polyunsaturated	0.463 g
Fatty acids, total saturated 14:1	0.0006 g
Leucine	0.5545 g
Vitamin A, IU	23166.1725 IU
Folate, DFE	528.775 g
Tryptophan	0.0976 g
Vitamin C, total ascorbic acid	91.2717 mg
Phytosterols	22.2905 mg
Galactose	0.2562 g
Fatty acids, total polyunsaturated 18:1 c	0.0012 g
Fatty acids, total saturated 6:0	0.0144 g
Tyrosine	0.2669 g
Vitamin B-12	1.029 g
Vitamin K (phylloquinone)	1246.228 g
Fatty acids, total saturated	0.7125 g
Histidine	0.159 g
Fatty acids, total monounsaturated	0.2728 g
Threonine	0.3036 g
Folate, food	528.775 g
Cryptoxanthin, beta	4.1615 g
Vitamin E (alpha-tocopherol)	5.1443 mg
Magnesium, Mg	218.6132 mg
Lysine	0.4311 g
Potassium, K	2724.7675 mg
Cystine	0.0862 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	0	0	0	0
Lemon juice	2 tablespoons	6.71	2.1045	0.0732
Spinach	8 cups	55.2	8.712	0.936
Parmesan cheese	3 tablespoons	55.5	6	0.75
Parsley	1 tablespoon	1.368	0.2405	0.03
Nutmeg	0 teaspoon	1.4438	0.1355	0.0999
Basil	0.25 cup	1.38	0.159	0.0384
white pepper	0.25 teaspoon	1.776	0.4117	0.0127
chicken broth	6 cups	0	0	0
egg substitute	1 cup	0	0	0
parsley sprig	0	0	0	0