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Italian Straciatella Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)74.252
Energy (kCal)589.1
Carbohydrates (g)16.17
Total fats (g)23.364
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large saucepan bring stock to a boil over moderate heat. | 2. In a bowl beat together the eggs, Parmesan and parsley. | 3. Reduce the heat to low and drizzle egg misxture into stock, gently stirring. | 4. Simmer, stirring, just until eggs are set. | 5. Season with salt and pepper. Because the parmesan cheese tends to be salty, I would eliminate the additional salt until soup is ready. Taste for flavour and then add salt as required. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken broth 5 cups canned 390.6 9.45 55.692 13.104000000000001
    egg 2 143.0 0.72 12.56 9.51
    parmesan cheese 3 tablespoons grated 55.5 6.0 6.0 0.75
    italian parsley 1/4 cup minced - - - -
    salt black pepper ground - - - -

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



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