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Stone Soup (With Meatballs)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)86.8475
Energy (kCal)1786.4098
Carbohydrates (g)111.5269
Total fats (g)112.8416
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat oil in 4 quart soup pot, add onions and garlic and cook until soft, about 5 minutes. | 2. Add broth, diced tomatoes, meatballs, and spices. Bring to a slow boil and then reduce heat, cover, and simmer about one hour or until the flavors combine. | 3. Add frozen vegetables and potatoes. Return to slow boil, and then reduce heat, cover and simmer for one additional hour. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    canola oil 2 teaspoons 79.56 0.0 0.0 9.0
    onion 1 diced 44.0 10.274000000000001 1.21 0.11
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03
    meatball 16 ounces 1296.5333 36.5387 65.28 100.6853
    beef broth 2 cans 60.9 0.348 9.918 1.9140000000000001
    italian tomato 2 cans diced - - - -
    basil leaf 1 teaspoon dried - - - -
    oregano leaf 2 teaspoons dried - - - -
    salt 1 teaspoon - - - -
    parsley flake 1 teaspoon dried - - - -
    garlic powder 1 teaspoon 10.261 2.2546 0.5131 0.0226
    black pepper 1/2 teaspoon ground 2.8865 0.7354 0.1195 0.0375
    potato 1 cup diced 115.5 26.235 3.075 0.135
    vegetable corn 16 ounces 167.829 33.1576 6.3503 0.9072

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



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