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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a food processor, cream the butter and egg until light (about 30 seconds). | 2. Add the flours, salt and nutmeg, then process for 1 minute. | 3. Scrape down the bowl, and process for another minute. The dough should forma ball around the middle spindle. (If you don't have a food processor, you can use a mixer, but double the processing time.). | 4. Wrap the dough in plastic, and let rest, chilled, for about 2 hours, until stiff enough to shape into dumplings. | 5. After the dough is rested, bring the broth to a simmer in a large soup kettle. Adjust the heat if needed to maintain a gentle simmer. | 6. Scoop the dough into balls, 1 rounded tablespoon at a time, roll into ovals, and drop into the simmering broth. | 7. After all dumplings are in the broth, simmer, covered, for 18 - 20 minutes, until the dumplings are light and puffy. | 8. Ladle the soup into serving bowls, and top with the chives. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	5	tablespoons	unsalted	427.5	19.6425	13.3575	36.0
extra large egg	1			-	-	-	-
semolina flour	3/4	cup		450.9	91.2196	15.8817	1.3151
purpose flour	1	tablespoon		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
nutmeg	1/4	teaspoon	grated	2.8875	0.2711	0.0321	0.1997
beef broth	3 1/2			58.8	0.336	9.576	1.848
chive	1/2	cup	chopped	7.2	1.044	0.7848	0.1752

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