Fresh Marjoram Soup

7 Reviews
100% would make this recipe again

Marjoram is used more than any other aromatic herb in the area of Northwestern Italy where I was born: Liguria. In this simple and quick soup called «Minestrina di maggiorana fresca», marjoram does steal the show.

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Preparation : 5 min Cooking : 10 min
230 calories/serving

Ingredients

2 cups vegetable broth 500 mL
2 cups water 500 mL
1 1/4 cup orzo or risoni (tiny pasta for soups) 170 g
1/4 cup marjoram, fresh, minced 28 g
4 tbsp Parmesan cheese, grated 12 g
2 eggs size large
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

If you cannot find the pasta with the size and shape of rice grains «risoni», any other tiny pasta for soups will do. They are all beautifully shaped and poetically named. The most common ones are : «stelline - little stars», «farfalline - little butterflies», «orzo - barley», «pastina - tiny pasta».

Method

  1. Pour the broth and water into a saucepan, then bring it to a boil. Stir in the pasta and cook until al dente, about 10 min.
  2. Meanwhile, mince the marjoram, then add it to a small bowl. Grate the Parmesan, then add it to the bowl. Beat the egg(s) with the marjoram and Parmesan. Season with salt and pepper.
  3. Pour the egg mixture into the broth, then remove the saucepan from the heat, wait 30 seconds, then stir gently once or twice using a fork to scramble the egg(s). Serve.

Nutrition Facts Table

per 1 serving (370 g)

Amount

% Daily Value

Calories

230

Fat

5 g

7 %

Saturated 1.4 g
+ Trans 0 g

7 %

Cholesterol

100 mg

Sodium

230 mg

9 %

Carbohydrate

37 g

12 %

Fibre

5 g

20 %

Sugars

2 g

Net Carbs

32 g

Protein

11 g

Vitamin A

10 %

Vitamin C

6 %

Calcium

18 %

Iron

48 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Meat and Alternatives ½
Fats 0
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

7 Reviews (7 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Eggs | Soups | High Iron | Italian

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