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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring three quarts water, tomatoes, beef broth, chicken broth, soup bone, onion, and celery to a low boil for two hours. | 2. Add escarole and carrots; cook for an additional hour. | 3. Make small meatballs with ground chuck, egg and breadcrumbs. | 4. Roll meatballs in parmesan cheese. | 5. Add to simmering soup and cook for one additional hour. | 6. Serve with additional parmesan cheese to sprinkle on top and a good crusty italian bread. | 7. It is not necessary to cook the meatballs before adding to the soup as long as you let them simmer for the entire hour, being careful to stir gently every 10 to 15 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chuck	1 1/2		ground	952.0022	2.108	143.6843	41.2761
italian breadcrumb	1	cup		-	-	-	-
egg	1			71.5	0.36	6.28	4.755
parmesan cheese				-	-	-	-
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
beef broth	1	can		30.45	0.174	4.959	0.9570000000000001
chicken broth	2	cans		189.1	4.575	26.962	6.343999999999999
water	3	quarts		-	-	-	-
soup	1		bone	312.9791	38.6461	8.2554	14.7871
escarole	1	bunch	washed chopped	-	-	-	-
celery	1/2	bunch	washed chopped	-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
carrot	1		peeled cut	52.48	12.2624	1.1904	0.3072

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