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Italian Egg Balls in Broth

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)35.9189
Energy (kCal)629.368
Carbohydrates (g)17.3945
Total fats (g)47.85
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Beat eggs and blend with cheese, parsley and butter. | 2. Add enough bread crumbs to hold ingredients together and season with salt and pepper. | 3. Shape into balls about 3/4" in diameter, If sticky, very lightly dust hands with additional bread crumbs. | 4. When mixture is used up, bring broth to a rolling boil and carefully drop in balls. | 5. When they come to the surface, boil 5 minutes. | 6. Serve hot with additional grated cheese. | 7. The egg balls should be light and fluffy in texture. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 4 286.0 1.44 25.12 19.02
    romano cheese 4 tablespoons grated - - - -
    parsley 1 tablespoon chopped 1.368 0.2405 0.1129 0.03
    butter 1/4 cup softened 342.0 15.714 10.686 28.8
    chicken stock beef 6 cups - - - -
    fine breadcrumb 1 cup - - - -
    salt pepper - - - -

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



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