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Tomato-Basil Soup With Ricotta Dumplings

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)39.7711
Energy (kCal)612.3889
Carbohydrates (g)73.3766
Total fats (g)18.6904
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. FOR SOUP: Combine oil and garlic in medium saucepan. Cook over medium heat for 1-2 minutes, until garlic begins to turn golden. | 2. Add tomatoes, chicken broth, and basil. Bring to a boil. Reduce heat and simmer 5-7 minutes. | 3. FOR DUMPLINGS: Meanwhile, combine ricotta, parmesan, egg white, salt & black pepper. Mix well. Add flour and mix until just combined. | 4. Scoop dumpling mixture directly into simmering soup. Cook until the dumplings float to the surface (about 2 minutes). Remove from heat. | 5. Be careful not to boil the soup, or the dumplings will break apart. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 1 teaspoon 39.78 0.0 0.0 4.5
    garlic clove 1 crushed - - - -
    tomato 15 ounces crushed undrained 97.8057 21.6874 5.1029 0.8505
    chicken broth 1 1/2 cups 117.18 2.835 16.7076 3.9312
    basil 1/4 cup 1.38 0.159 0.18899999999999997 0.0384
    ricotta cheese 1/4 cup 107.88 1.8848 6.9812 8.0476
    parmesan cheese 2 tablespoons 37.0 4.0 4.0 0.5
    egg white 1 beaten 17.16 0.2409 3.597 0.0561
    salt 1/2 teaspoon - - - -
    black pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    flour 1/3 cup 192.76 42.2018 3.1337 0.7479

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



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