Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- a slice of onion
- salt
- pepper
- parsley
Directions
Chop any kind of meat or poultry very fine, season with salt, pepper, a slice of onion and a little parsley chopped together; bind together with an egg beaten well, roll in little balls, dip in egg, then in crumbs; fi-y a golden brown and add to the soup just before serving. If preferred they may be cooked iti boiling water.
It is a new fad to serve a white soup, such as cream of asparagus or tomato bisque, with whipped cream on top instead of bouillon, at lunchons. It should be served in cups.