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    You are in: Home / Recipes / Easter Egg Soup Recipe
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    Easter Egg Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Tish's Note:

    In Northern Indiana where I was brought up there was a little Polish lady that made this soup one time after Easter. I don't know what the real name is...something I couldn't say even if I could remember I would guess. Needless to say, it's been on my mind to find the recipe and see if the recipe lives up to the memory. There are a couple similar recipes posted, but not quite like the one I found written down in chicken scratch. I haven't tried to make this one yet, but when I do I'm hoping it's as good as my memory of that one bowl of soup a looong time ago. The recipe I have doesn't include serving amount so I'm guessing to get this on 'zaar!

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    Units: US | Metric


    1. 1
      Fry the bacon and cut it into 1" pieces.
    2. 2
      Slice the eggs and sausage.
    3. 3
      Cut up the ham into 1/2" cubes.
    4. 4
      Put everything into a large pot and cover with hot water.
    5. 5
      Bring to a boil. Simmer until the egg yolks are well dissolved.
    6. 6
      Serve with horseradish to suit your taste.
    7. 7
      *Note: The chicken scratch says something about rye bread -- guessing it's a good addition to the meal?

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    Nutritional Facts for Easter Egg Soup

    Serving Size: 1 (529 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1256.8
    Calories from Fat 929
    Total Fat 103.2 g
    Saturated Fat 34.3 g
    Cholesterol 1429.2 mg
    Sodium 2605.7 mg
    Total Carbohydrate 6.4 g
    Dietary Fiber 0.0 g
    Sugars 3.3 g
    Protein 69.4 g

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