Appetizers / Soups / Salads

Vegetable Egg Noodle Soup is for Soup.

Vegetable Egg Noodle Soup takes 20 minutes to prepare.

Vegetable Egg Noodle Soup takes 20 minutes to cook.

Vegetable Egg Noodle Soup makes 6 servings.

The ingredients for Vegetable Egg Noodle Soup are:

Water.
Vegetable Bouillon.
Carrots.
Celery.
Onions.
Rice Flour.
Salt.
Pepper.
Eggs.
Soy Milk.
Butter.

Here is how you make Vegetable Egg Noodle Soup:

Mix Flour, Salt, Egg, Milk, and Butter in bowl. Set aside in refrigerator. These are the noodles.Chop Carrots, Celery, and Onion and throw in pot. Add 1 cup water and set on Medium High.Add Vegetable Bouillon to pot. Add Salt and Pepper to taste. When vegetables are halfway soft add the rest of the water. Roll out the dough you made earlier to about 1/2cm thick.Cut noodles to desired size. I usually do about 1cm/7cm.Bring soup to Boil. Add noodles to boiling soup.After a while test to make sure noodles taste done. Usually around 10 minutes. ish.Makes 6 two-cup servings.Number of Servings: 6Recipe submitted by SparkPeople user LLICA89.

The nutritional information for Vegetable Egg Noodle Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 180.8

• Total Fat: 4.1 g
• Cholesterol: 40.6 mg
• Sodium: 1,319.8 mg
• Total Carbs: 32.1 g
• Dietary Fiber: 3.4 g
• Protein: 4.7 g

The dietary needs meet for Vegetable Egg Noodle Soup is Vegetarian