EatSmarter exclusive recipe

Greek-Style Cabbage Soupwith Whole Wheat Pasta and Lemon

Greek-Style Cabbage Soup - Greek-Style Cabbage Soup - Refreshing on a hot day, warming on a cold day
261 kcal
Greek-Style Cabbage Soup - Refreshing on a hot day, warming on a cold day

(1)

Difficulty:moderate
Preparation:25 min
Ready in:25 min
Low-sugar
Low-fat
Vitamin-rich
High-protien
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1 serving contains (Percentage of daily recommendation)
Calories261 kcal(13%)
Protein13 g(26%)
Fat5 g(6%)
Carbohydrates38 g(15%)
Added Sugar0 g(0%)
Roughage8 g(27%)

Recipe Development: EAT SMARTER

Ingredients

For servings

⅝ pintsChicken broth
2 ouncesWhole-wheat pasta (Eg Ditalini)
3 ½ ouncesNapa cabbage
½Lemon
½Egg
Salt
black Pepper
1 sprigDill

Kitchen Utensils

1 Pot, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Wooden spoon, 1 Fine grater, 1 Whisk, 1 Citrus juicer

Directions

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1 In a saucepan, bring broth to a boil. Add pasta and cook according to package instructions.
2 Meanwhile, wash and core cabbage; then slice thinly. 
3 Five minutes before the end of the pasta cooking time, add cabbage to the broth.
4 Rinse lemon in hot water, dry and finely zest the peel. Juice the lemon.
5 Separate the egg. In a bowl, whip the egg white until soft peaks form. 
6 Stir the yolk, lemon juice and zest into the whites. Add 200 ml (approximately 3/4 cup) of hot broth; stir vigorously. Add the mixture, stirring constantly, into the broth; cook until emulsified. (Do not allow it to boil: this will cause the egg to coagulate). Season soup with salt and coarsely ground pepper. Wash dill, shake dry and sprinkle on top.
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