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Escarole Soup (Italian Wedding Soup)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)36.793
Energy (kCal)656.177
Carbohydrates (g)62.7864
Total fats (g)28.91
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. cook Onion in butter, 3 minutes. | 2. add Garlic and cook an additional 3 minutes. | 3. add Escarole and cook another 3 minutes. | 4. add 2 cups stock, 1/2 teaspoons sugar, 1/2 teaspoons salt, pepper to taste. | 5. simmer covered for 15 minutes. | 6. add 3 cups stock and bring to a boil. | 7. stir in Orzo, Meatballs, and Spinach. | 8. simmer 15 minutes | 9. garnish with grated locatelli cheese (or Parmesan). | 10. When making this soup, consider getting a big pot and making a double batch. Everyone will want seconds and it's a great leftover. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    garlic clove 2 chopped - - - -
    butter 2 tablespoons 171.0 7.857 5.343 14.4
    sugar 1/2 teaspoon 9.177 2.2954 0.0 0.0
    escarole 1 head well-rinsed chopped - - - -
    chicken stock 5 cups 432.0 42.36 30.24 14.4
    orzo pasta 1/2 cup seed sized - - - -
    spinach chopped frozen - - - -
    salt 1/2 teaspoon - - - -
    pepper - - - -
    parmesan cheese grated - - - -
    meatball 1 cup browned - - - -
    meat ground grated - - - -

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



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