Brunch

Italian Egg and Potato Soup is for Breakfast.

Italian Egg and Potato Soup takes 10 minutes to prepare.

Italian Egg and Potato Soup takes 25 minutes to cook.

Italian Egg and Potato Soup makes 4 servings.

The ingredients for Italian Egg and Potato Soup are:

1 tablespoons olive oil
1 large onion, chopped
5 cups water
4 potatoes, peeled and quartered
salt and pepper to taste
4 eggs

Here is how you make Italian Egg and Potato Soup:

Heat oil in a large pot over medium heat. Saute onions until translucent. To the onions add water, potatoes, salt and pepper. Bring to a boil; reduce heat to low and simmer for 20 minutes, or until potatoes are tender but still firm. Gently crack eggs into soup; be careful not to break eggs. Place on low heat until whites of eggs are cooked. Sprinkle with a touch of parsley. Cool slightly before serving. Makes 4 1-cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user LDBEAMS.

The nutritional information for Italian Egg and Potato Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 226.9

• Total Fat: 4.9 g
• Cholesterol: 53.1 mg
• Sodium: 35.9 mg
• Total Carbs: 40.6 g
• Dietary Fiber: 5.4 g
• Protein: 6.3 g

Italian Egg and Potato Soup is Italian cuisine.

The dietary needs meet for Italian Egg and Potato Soup is Low Carb