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Dutch Meatball Soup (Shortcut Version)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)192.3996
Energy (kCal)2076.3461
Carbohydrates (g)30.6583
Total fats (g)126.3069
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix first 6 ingredients in small bowl. Roll into 1 inch balls. Brown in skillet and set aside. | 2. In a large stock pot, bring water and broth to a boil. Add boullion cubes and soup mix. Stir to dissolve. | 3. Add cauliflower, carrots, celery, leeks and meatballs. | 4. Simmer 20 minute. | 5. Add noodles. Simmer 10 minute more. | 6. Serve with Dutch Maggi and Dutch rusks. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef 2 lbs ground 1796.2279 0.0 176.1755 115.4848
    egg 2 143.0 0.72 12.56 9.51
    breadcrumb 1/2 cup crushed - - - -
    nutmeg 1/2 teaspoon 5.775 0.5422 0.0642 0.3994
    salt 1/2 teaspoon - - - -
    pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    beef broth 1 carton low sodium 0.7 0.004 0.114 0.022000000000000002
    water 11 cups 0.0 0.0 0.0 0.0
    beef bouillon cube 2 0.7 0.004 0.114 0.022000000000000002
    knorr vegetable soup mix 2 packages - - - -
    head cauliflower 1 chopped - - - -
    carrot 2 cups chopped 104.96 24.5248 2.3808 0.6144
    leek 2 chopped - - - -
    celery 1 1/2 cups chopped 24.24 4.4996 1.0454 0.2576
    vermicelli 6 handfuls - - - -

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



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