Low Fiber Italian Egg Strand Soup

Total time25 min

Prep time10 min

Cook time15 min

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Ingredients

4 servings

For the soup

6 cups low-sodium chicken broth
Wegmans Organic Chicken Bone Broth Bell & Evans Air Chilled Organic Chicken Bone Broth
Fond Chicken Bone Broth, 14 fl oz
See all
½ tsp fine sea salt, plus more to taste

For the egg mixture

4 large eggs
3 tbsp semolina flour
¼ tsp freshly grated nutmeg

For serving

2 tbsp fresh flat-leaf parsley, finely chopped
Ingredient note
Low residue diets limit fibrous leafy greens and herbs. Parsley is used here only as a small amount of chopped fresh herb for seasoning, so it is likely low residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
¼ cup fresh ricotta (optional)
Ingredient note
Plain ricotta has no fiber, so it leaves very little residue. One portion of this recipe has only a small amount of dairy — comfortably inside the roughly 2 servings a day a low residue diet typically allows. If you prefer to always avoid ricotta cheese, please tap it and change its rating to Red.

Instructions

1
Pour the chicken broth into a medium saucepan and bring to a steady simmer over medium-high heat. Season with ½ tsp fine sea salt, then reduce the heat to medium so the broth maintains a gentle, active simmer.
2
In a small bowl, beat the eggs with a fork until the yolks and whites are fully combined and no streaks remain. Whisk in the semolina flour and nutmeg until the mixture is smooth and slightly thickened.

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