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Toasted Barley Soup With Swedish Meatballs

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)57.2792
Energy (kCal)548.2326
Carbohydrates (g)28.4428
Total fats (g)24.1946
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large saucepan over medium low, heat the oil. Add the barley and stir until it is lightly toasted, about 3 minutes. | 2. Add the broth, carrots, zucchini, meatballs, dill and water. Bring the soup to a simmer, cover the pot and cook over medium-low until the barley is tender, about 10 to 15 minutes. | 3. Season with salt and pepper. Serve each bowl of soup topped with a tablespoon of sour cream. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 1 teaspoon 201.7338 0.0 44.8801 1.1333
    cooking barley 3/4 cup 201.7338 0.0 44.8801 1.1333
    beef broth 2 1/4 cups reduced sodium 37.8 0.21600000000000003 6.156000000000001 1.188
    carrot 1 1/2 cups diced 78.72 18.3936 1.7856 0.4608
    zucchini 1 1/2 cups diced 31.62 5.7846 2.2506 0.5952
    meatball swedish 1/2 lb cooked 201.7338 0.0 44.8801 1.1333
    dill 1 1/2 tablespoons minced - - - -
    water 2 1/4 cups 0.0 0.0 0.0 0.0
    salt 1/4 teaspoon - - - -
    black pepper ground - - - -
    cream 1/4 cup sour reduced fat 198.0 3.99 2.178 20.808000000000003

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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