Serving Size:
1-1/2 cups

    Diet Types:
  • Diabetes
  • Dialysis


  • 1/2 pound ground beef
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 4 slices day-old bread
  • 2 tablespoons olive oil
  • 1 tablespoon Mrs. Dash® herb seasoning blend
  • 2 garlic cloves
  • 3 cups low-sodium chicken broth
  • 1-1/2 cups water
  • 4 tablespoons fresh parsley
  • 4 large eggs
  • 2 tablespoons grated parmesan cheese 


  1. Preheat oven to 375° F.
  2. To make sausage, mix together ground beef, sage, black pepper, basil and garlic powder, and set aside
  3. Cut bread into 1" cubes and toss on a baking sheet with olive oil and Mrs. Dash seasoning. Bake until golden brown, about 8 minutes. Set aside.
  4. Crumble sausage into a large saucepan and fry until done. Remove from pan and drain on paper towels
  5. Keep 2 tablespoons of drippings in the pan. Mince garlic and sauté 1 to 2 minutes.  Add the broth, water and chopped parsley. Cover and bring to a boil, then reduce heat and simmer for 10 minutes.
  6. Adjust heat so broth is barely boiling. One at a time, crack each egg into a small bowl and gently slip into the broth. Poach until just set, about 3 minutes.
  7. Divide sausage into four individual soup bowls. Transfer the eggs with a slotted spoon onto the sausage.  Ladle 1 cup of broth into each bowl.
  8. Top each bowl with one-quarter of the homemade croutons and 1/2 tablespoon of parmesan cheese. 

Helpful hints

  • Be careful not to poach the eggs too long or they will be hard.
  • Enjoy Sausage Egg Soup for breakfast, lunch or dinner.

Nutrients per serving

Calories 335

Protein 26 g

Carbohydrates 15 g

Fat 19 g

Cholesterol 250 mg

Sodium 374 mg

Potassium 392 mg

Phosphorus 268 mg

Calcium 118 mg

Fiber 0.9 g

Renal and renal diabetic food choices

  • 3-1/2 meat
  • 1 starch
  • 1 fat

Carbohydrate choices


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