Estimated Nutrition (whole recipe, rough)
Counts 13 of 17 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Root Vegetables | not in our table | 0 |
| Water | not in our table | 0 |
| Soup | not in our table | 0 |
| Veal | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 500 grams beef
- beef bones
- root vegetables (parsley, carrots, celery stalk)
- ½ onion
- 2 liters water
- 250 milliliters cold water
- salt
- For the soup body:
- 200 grams sautéed veal
- 1 roll
- milk
- 1 egg
- 2 egg yolks
- salt
- pepper
- nutmeg
- shot of heavy cream
- butter
- bread crumbs
- chopped parsley for garnish
- =
Directions
To begin, cube or mince the beef an add to 2 liters of cold water. Then stir in the beef bones, root vegetables and the ½ onion, bring to a boil an let simmer at least 1 ½ hours (should not exceed 2 hours). Let the soup cool and skim off the layer of fat. Add egg whites to 250 milliliters of cold water and stir well, incorporate into soup while stirring constantly. Bring to a boil once again, and let simmer until the soup is clear. Strain through a cheese cloth or kitchen towel - season if necessary.
In the meantime, prepare the body of the soup by mincing the veal together with a roll that has been lightly soaked in milk - combine with egg, egg yolks, spices and a shot of heavy cream and mix well. Grease a small pan with butter, sprinkle with bread crumbs and spread in the mixture to the thickness of 1" (about the width of a thumb). Preheat the oven between 350-400 F and lightly bake approximately 15 minutes. Remove immediately from pan as soon as the mixture has cooled and cut out in any desired shape, diamonds or stars for example, and incorporate into soup. Garnish with chopped parsley.