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Stracciatella (Italian Egg Drop Soup)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)110.2283
Energy (kCal)855.538
Carbohydrates (g)20.8554
Total fats (g)34.1081
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large saucepan or Dutch oven bring the chicken broth to a simmer. Add the spinach. Beat the eggs lightly in a small bowl. Pour eggs into broth slowly while stirring. Simmer 1 minute more. Remove from heat. | 2. Add the white balsamic vinegar, Parmesan cheese and black pepper. Taste for salt and add if needed. | 3. Sprinkle with fresh parsley and serve with grated Parmesan on the side if needed. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken broth 8 cups 624.96 15.12 89.1072 20.9664
    baby spinach 1/2 cup 3.45 0.5445 0.429 0.0585
    egg 3 188.76 0.9504 16.5792 12.5532
    parmesan cheese 2 tablespoons grated 37.0 4.0 4.0 0.5
    white balsamic vinegar 1 teaspoon - - - -
    parsley 1 tablespoon chopped 1.368 0.2405 0.1129 0.03
    black pepper ground - - - -

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



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