Estimated Nutrition (whole recipe, rough)
Counts 16 of 18 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Water | 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
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
- 2 carrots, peeled and chopped
- 2 ribs celery, chopped
- 1 medium onion, chopped
- 2 bay leaves, fresh or dried
- salt and freshly ground black pepper
- 1 pound ground beef, pork and veal combined
- 1 egg, beaten
- 2 cloves garlic, minced
- ½ cup grated parmigiano-reggiano or romano, a couple of handfuls
- ½ cup plain bread crumbs, a couple of handfuls
- ½ teaspoon freshly grated or ground nutmeg
- 6 cups chicken stock or broth
- 2 cups water
- 1½ cups dried pasta, rings, broken fettuccine or ditalini
- 1 pound triple washed fresh spinach, coarsely chopped
Directions
In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves.
Season with salt and pepper.
Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.
While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.
Uncover your soup pot and add broth and water to the pot.
Increase heat to high and bring soup to a boil.
When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot.
You are making meat dumplings that will cook in the broth.
When you are done rolling the meat, add pasta to the soup and stir.
Cover and simmer soup 10 minutes.
When pasta is tender, stir in chopped spinach in batches.
When spinach has wilted into the soup, the soup is done and ready to serve.
Adjust your seasonings.
Serve soup with crusty bread or Grilled 4 Cheese Sandwiches.
Category:Cathy's Recipes
Category:Celebrity Recipes
Category:Soup Recipes
Category:Meatball Recipes
Category:Ground beef Recipes
Category:Ground pork Recipes
Category:Ground veal Recipes
Category:Carrot Recipes
Category:Celery Recipes
Category:Onion Recipes
Category:Egg Recipes
Category:Breadcrumb Recipes
Category:Ditalini Recipes
Category:Chicken stock Recipes
Category:Chicken broth Recipes
Category:Fettuccine Recipes
Category:Spinach Recipes
Category:Parmesan cheese Recipes
Category:Romano Recipes