Распечатать
E-mail
Add a photoПорций: 4
Ингредиенты
- 2 slc white bread
- 1 c. water
- 1/4 lb grnd veal
- 1/4 lb grnd beef chuck
- 1/4 lb grnd pork
- 1/4 c. chopped onions
- 2 tsp chopped garlic
- 1 tsp salt
- 1 tsp freshly-grnd black pepper
- 1/4 c. finely-minced green onions
- 2 quart beef stock
- 1/2 lb dry pasta sheets broken small pcs
- 1 lb Silverbeet cleaned, stemmed,
- Â Â and shredded
- 4 ounce Parmigiano-Reggiano cheese grated
Инструкции
- Place the bread in a shallow bowl and pour the water over the bread. Allow to sit for 10 min. Remove the bread from the bowl, squeezing out the excess liquid.
- In a mixing bowl, combine the bread, meats, onions, garlic, salt, pepper, and green onions. Mix well. To test the seasoning of the mix, bring a small pot of water to a boil. Form the mix into a small ball and blanch in the water for 3 to 4 min. Remove from the water, cold slightly and taste. Adjust the seasoning accordingly.
- Form the meat mix into small balls, about the shape of quarter. Bring the beef stock to a simmer, add in the meat balls and cook for 25 to 30 min. Add in the pasta and Silverbeet, continue to cook till the pasta is tender, about 6 to 8 min.
- To serve, ladle the soup into individual bowls. Garnish with the cheese.
- This recipe yields 4 to 6 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 650g | |
| Recipe makes 4 servings | |
| Calories 242 | |
| Calories from Fat 110 | 45% |
| Total Fat 12.25g | 15% |
| Saturated Fat 4.59g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 2290mg | 95% |
| Potassium 549mg | 16% |
| Total Carbs 8.2g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.07g | 1% |
| Protein 23.18g | 37% |
