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Stracciatelli (Italian Rag Soup)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)101.6704
Energy (kCal)831.22
Carbohydrates (g)28.42
Total fats (g)31.9898
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring the broth to a simmer in a Dutch oven or large saucepan. | 2. Crack the eggs into a medium bowl and beat well. | 3. Add the cheese and breadcrumbs into the eggs and beat again. | 4. Ladle 1/2 cup of the hot stock into the eggs. | 5. Bring the stock up to a boil and whisk in the egg mixture. | 6. Reduce heat and cook for 3 to 4 minutes. Season to taste with the salt and pepper, ladle into bowls and top each serving with more Parmesan cheese, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken broth 6 cups reduced used 468.72 11.34 66.8304 15.7248
    egg 3 214.5 1.08 18.84 14.265
    parmesan cheese 1/2 cup grated 148.0 16.0 16.0 2.0
    breadcrumb 1/2 cup grated - - - -
    salt black pepper ground - - - -
    parmesan cheese grated 148.0 16.0 16.0 2.0

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



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