Added to shopping list. Go to shopping list.
Ingredients35 m servings 180 cals
Original recipe yields 4 servings
- Bring broth to a boil in a saucepan; add zucchini, potato, and onion. Reduce heat to medium-low, cover the saucepan, and simmer until vegetables are tender, about 15 minutes.
- Beat eggs and lemon juice together; add 1/2 cup of the hot broth from the saucepan and beat to temper the eggs. Pour the egg mixture into the broth in the saucepan. Increase heat to medium; cook, stirring constantly, for 1 minute. Remove saucepan from heat, stir dill into the soup, and season with salt and pepper.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 180 calories; 4.7 g fat; 26 g carbohydrates; 9.8 g protein; 146 mg cholesterol; 1272 mg sodium. Full nutrition
ReviewsRead all reviews 2
Tasty. I was skeptical about how well the egg, lemon, and dill would work here, but I was really pleasantly surprised.