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Persian Noodle Soup With Meatballs (Ashe Reshte)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)47.3061
Energy (kCal)503.0385
Carbohydrates (g)11.51
Total fats (g)29.2861
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash lentils and black eyed peas; combine in a large kettle with water and salt. Simmer until almost tender, about 30 to 40 minutes. Add noodles and parsley. | 2. Make meatballs by mixing beef, onion, cinnamon, pepper, and salt. Blend well. Shape into 1-inch meatballs. Drop into simmering soup and cook for about 30 more minutes, or until meatballs are done and noodles tender. Crush the dried mint and combine with pepper and cinnamon. Ladle soup into soup plates or large bowls and sprinkle with the mixed spices. Makes 6 servings. | 3. Soups and Stews The World Over. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lentil 1/4 cup 20.405 4.262 1.7248 0.1059
    black eyed pea 1/4 cup dried - - - -
    water 4 -5 cups 0.0 0.0 0.0 0.0
    salt 1 1/2 1/2 - - - -
    fine egg noodle 1 cup - - - -
    parsley 1/2 cup chopped 10.8 1.899 0.8909999999999999 0.237
    beef 1/2 lb ground 449.05699999999996 0.0 44.0439 28.8712
    onion 1/3 cup chopped grated 21.3333 4.9813 0.5867 0.0533
    cinnamon 1/4 teaspoon - - - -
    black pepper 1/4 teaspoon grind 1.4432 0.3677 0.0597 0.0187
    salt 1/2 teaspoon - - - -
    mint 2 teaspoons dried - - - -
    black pepper 1/2 teaspoon 1.4432 0.3677 0.0597 0.0187
    cinnamon 1/4 teaspoon - - - -

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



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