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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Norwegian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. About 1 hour before serving: In large saucepan, melt 3 tablespoons butter. In it, saute onion and carrots until golden brown. | 2. Add flour, cayenne pepper and bouillon cubes. Add 5 1/2 cups water and bring to a boil while stirring constantly. | 3. Simmer, partially covered, for 15 minutes. | 4. Meanwhile, make meatballs combining meat, 1/4 cup snipped parsley, seasoned salt, bread crumbs and egg. Form into about 25 balls. | 5. In a skillet, melt 1 tablespoon butter. In it, saute meatballs until brown on all sides. | 6. Add to soup together with frozen peas and sherry and simmer 5 minutes. | 7. Serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter				-	-	-	-
onion	1		peeled minced	28.0	6.537999999999999	0.77	0.07
carrot	3/4	cup	diced	39.36	9.1968	0.8928	0.2304
flour	5	tablespoons		180.7125	39.5642	2.9378	0.7011
cayenne pepper	1/8	teaspoon		0.7155	0.1274	0.027000000000000003	0.0389
beef bouillon cube	5			1.75	0.01	0.285	0.055
water	5 1/2	cups		0.0	0.0	0.0	0.0
chuck	1	lb	ground	634.6681	1.4053	95.7896	27.5174
parsley	1/4	cup	snipped	5.4	0.9495	0.4455	0.1185
seasoning salt	1	teaspoon		-	-	-	-
breadcrumb	1/4	cup		-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
pea	5	ounces		59.5339	10.7019	3.9689	0.2835
sherry wine	4	tablespoons		-	-	-	-

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