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Nutritious soup made with bone broth, egg, and lemon
In season: Winter · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (medium) of Bone soup with egg and lemon (250 g) has 138 calories. That works out to 55 calories per 100 g. It contains 5.5 g of carbs, 11.3 g of protein, 8 g of fat and 0.3 g of fiber. Its 1 µg of B12 covers 42% of the Daily Value. Its glycemic index is 25 (low), so it raises blood sugar slowly.
Selected: 1 cup (medium) · 250 g
138
KCAL / 250G
Carbs
5.5g
· 2% DV
Protein
11.3g
· 23% DV
Fat
8g
· 10% DV
Fiber
0.3g
· 1% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 16% · Protein 32% · Fat 52%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 138 kcal | |
| Total fat | 8 g | 10% |
| Saturated fat | 2.75 g | 14% |
| Trans fat | 0.03 g | |
| Sodium | 850 mg | 37% |
| Total carbohydrate | 5.5 g | 2% |
| Fiber | 0.3 g | 1% |
| Protein | 11.3 g | 23% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (medium) | 250 g | 138 kcal |
| 100 g | 100 g | 55 kcal |
| 1 cup (small) | 180 g | 99 kcal |
| 1 bottle (small) | 200 g | 110 kcal |
| 1 serving (small) | 200 g | 110 kcal |
| 1 serving (large) | 300 g | 165 kcal |
| 1 bottle (whole) | 330 g | 182 kcal |
| 1 cup (large) | 350 g | 193 kcal |
| 1 bottle (large) | 500 g | 275 kcal |
| 1 bottle (jumbo) | 750 g | 413 kcal |
Calculated from 55 calories per 100 g.
Bone soup with egg and lemon is made by stirring an egg-and-lemon mixture into strained bone broth. Temper the mixture first by whisking in a little hot broth gradually, then pour it back into the pot while stirring so the egg blends smoothly.
Bone soup with egg and lemon usually curdles when the egg mixture is exposed to hot broth too quickly or the soup boils hard after it is added. Temper the egg with broth first, stir constantly as you add it, and keep the heat gentle.
Beef or lamb bones both work for bone soup with egg and lemon. Joint and marrow bones give the broth different textures and flavors; simmer the bones to make broth, strain it, and add the egg-lemon mixture afterward.
No. Bone broth is the liquid made by simmering bones, while bone soup with egg and lemon is a finished soup made using that broth and enriched with an egg-and-lemon mixture. The added seasoning and preparation give it a distinct, tangy character.
Usually, bone soup with egg and lemon is thickened with egg yolk, often whisked with lemon juice. The white is optional; it can cook into visible strands or bits if added directly to hot soup rather than smoothly incorporated.
Yes, chicken bones can make the broth for bone soup with egg and lemon, although they produce a different flavor from beef or lamb bones. Strain the broth before adding the egg-and-lemon mixture so the finished soup has a smooth texture.
To keep bone soup with egg and lemon from tasting too sour, use lemon sparingly in the egg mixture and taste the broth before adding more. You can serve extra lemon separately so each person can adjust the tang in their bowl.
Bread, rice, or a simple salad all pair well with bone soup with egg and lemon. Its tangy, rich broth is flavorful on its own, so mild side dishes balance the meal better than another strongly acidic or heavily seasoned dish.
Keep bone soup with egg and lemon covered in the refrigerator and eat it within a few days. Reheat only the portion you plan to serve, warming it gently while stirring; vigorous boiling can make the egg mixture separate.
No, bone soup with egg and lemon does not cure a cold. A warm, fluid soup may feel soothing and contribute to hydration, but it does not eliminate the infection or replace appropriate medical care when symptoms are severe or persistent.
Vitamins
B12
1µg · 42% DV
Biotin
7.5µg · 25% DV
B2
0.2mg · 15% DV
B5
0.75mg · 15% DV
Minerals
Sodium
850mg · 37% DV
Selenium
15µg · 27% DV
Phosphorus
95mg · 14% DV
Copper
0.1mg · 11% DV
Potassium ⭐
195mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 138 calories in 1 cup (medium) (250 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Bone soup with egg and lemon is a Turkish-style soup made by simmering bones for broth, then enriching it with an egg-and-lemon mixture. The tempering gives the broth a gently silky body and a bright, tangy finish. It is usually served warm as a starter or a light meal, especially at home in cooler weather; a little black pepper and bread make easy accompaniments. The broth’s savoury depth is balanced by the lemon, so it tastes comforting without being heavy. With 4.5 g of protein per 100 g, it offers some protein in a modest portion. For a lighter bowl, use less added fat and adjust the lemon at the table.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.75g
MONOUNSATURATED
3g
POLYUNSATURATED
0.58g
Omega 6:3 ratio 3.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.