Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Semolina | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups chicken broth
- 2 large eggs
- ½ cup shredded parmesan cheese
- ~¼ cup fresh chopped parsley
- ~1 tsp black pepper to taste
- ~½ tsp nutmeg (optional)
- Semolina (optional)
- Red chile flakes , or chile powder (optional)
Directions
Put the broth in a large pot, and bring to a boil .
Separately, combine eggs, cheese, and parsley, and beat until the cheese and parsley are moistened.
Once the broth is at a rolling boil, use a whisk to set the fluid whirling.
Slowly add the egg mixture, keeping the broth at a boil so the egg cooks quickly.
Remove from heat, and add pepper.
Serve immediately, or reheat and serve very hot.