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Italian Wedding Soupers

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)103.8424
Energy (kCal)954.764
Carbohydrates (g)67.2322
Total fats (g)31.7348
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In 5 quart dutch oven heat olive oil until it shimmers. Add onion, celery, and carrot. Season with 1/2 teaspoons adobo, and 1/2 teaspoons pepper. | 2. Allow vegetables to get soft, stirring occasionally. | 3. Add garlic and stir continually for 1 minute. | 4. Immediately add chicken stock and meatballs. Cover pot and bring to rolling boil. | 5. Add pasta and additional adobo and pepper. Bring back to boil, stirring occasionally to prevent sticking. | 6. When pasta is cooked and some are floating on surface drop handfuls of spinach into boiling soup. | 7. Stir frequently until all spinach is incorperated into soup. | 8. Serve immediately with chesse. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken stock 3 quarts - - - -
    onion 1 chopped 60.0 14.01 1.65 0.15
    celery 3 stalks chopped 30.72 5.7024 1.3248 0.3264
    carrot 3 chopped 157.44 36.7872 3.5712 0.9216
    baby spinach 9 ounces 58.6834 9.2618 7.2972 0.9951
    acinus di pepe pasta 1/2 cup 403.4676 0.0 89.7602 2.2667
    swedish meatball 1 lb thawed halved 403.4676 0.0 89.7602 2.2667
    black pepper 1 teaspoon cracked divided 5.773 1.4708 0.239 0.075
    adobo seasoning 1 teaspoon divided 403.4676 0.0 89.7602 2.2667
    garlic clove 4 minced - - - -
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    parmesan cheese grated - - - -

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



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