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Homemade Beef Spaetzle Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)280.1347
Energy (kCal)3795.9
Carbohydrates (g)452.1758
Total fats (g)85.6773
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the first seven soup ingredients in a 10qt. | 2. Pot. | 3. Fill the pot with water leaving about four inches from the top. | 4. Bring to a boil, then cover and simmer for 3 hours. | 5. When through, mix the spaetzle ingredients until you get a gluey consistency (add more milk if necessary). | 6. Boil a pot of water and with a hand spaghetti-press, press the spaetzle into the water. | 7. When the spaetzle hits the water it will form soft noodles. | 8. Then transfer and stir the spaetzle (noodles) into the pot of soup. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    steak 2 lb cut round 1115.2025 0.0 196.2031 30.7361
    potato 8 cut - - - -
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    celery 3 cups chopped 48.48 8.9991 2.0907 0.5151
    salt 7 teaspoons - - - -
    pepper 1/2 teaspoon 2.8865 0.7354 0.1195 0.0375
    soup 1 bone 312.9791 38.6461 8.2554 14.7871
    beef broth 1 can 30.45 0.174 4.959 0.9570000000000001
    water - - - -
    flour 3 cups 1734.84 379.8162 28.203000000000003 6.7308
    egg 5 beaten 357.5 1.8 31.4 23.775
    nutmeg 1 pinch 0.7219 0.0678 0.008 0.0499
    milk 1 cup 148.84 11.6632 7.686 7.9788

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



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