Keto Italian Egg Drop Soup

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Nutrition facts per serving

One serving = 1 medium-sized bowl

Carbs
2.4g

Protein
10.5g

Fat
9.1g

Kcal.
136

Carbs

2.4g

Protein

10.5g

Fat

9.1g

Kcal.

136

Carbs = Net carbs

Time (min.)

Prep

Cook

Total

Prep

Cook

Total

This soup is filling without a lot of carbs or calories!

One serving only has about 2.4g net carbs and 136 calories, making it perfect for anyone who is following a low carb or keto diet and wants to lose weight.

It also gives you a good serving of protein and it’s easy to make too!

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Keto Italian Egg Drop Soup Image #1
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Ingredients

l beef or chicken stock
eggs
g shredded parmesan
 tbsp chopped parsley
pinch of nutmeg
salt and pepper to taste
fl oz beef or chicken stock
eggs
oz shredded parmesan
 tbsp chopped parsley
pinch of nutmeg
salt and pepper to taste
cups beef or chicken stock
eggs
cup shredded parmesan
 tbsp chopped parsley
pinch of nutmeg
salt and pepper to taste

Step 1

  l beef or chicken stock

  fl oz beef or chicken stock

  cups beef or chicken stock

Add the stock into a pot and bring it to a boil.

Step 2

  eggs, g shredded parmesan,  tbsp chopped parsley, pinch of nutmeg, salt and pepper to taste

  eggs, oz shredded parmesan,  tbsp chopped parsley, pinch of nutmeg, salt and pepper to taste

  eggs, cup shredded parmesan,  tbsp chopped parsley, pinch of nutmeg, salt and pepper to taste

Add the remaining ingredients into a separate bowl and mix them.

Step 3

Turn off the heat once the stock begins to boil.

Step 4

Stir the soup in a circular motion until you created a “whirl”.

Keep stirring while you slowly drizzle the egg mixture into the soup and continue stirring until the eggs are cooked.

Step 5

Garnish the soup with a bit of chopped parsley and enjoy it while it’s hot.

Storage

We recommend consuming the soup on the same day as it tastes best when it’s fresh.

But you can also put a lid on the pot or fill it into an air-tight container and store it in your fridge for up to 2 days.

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