| |
| |
| ˝ Pound |
|
Lean ground beef |
|
| 1 Medium |
|
Onion |
|
| 1˝ Cups |
|
Red cabbage, chopped |
|
| 3 Cups |
|
Beef broth (low sodium) |
|
| 2 Cups |
|
Water |
|
| |
| ˝ Cup |
|
Spaetzle (or other small pasta) |
|
| 1 tsp |
|
White vinegar |
|
| 1 tsp |
|
Dill weed |
|
| ˝ tsp |
|
Celery seed |
|
|
|
Salt and pepper to taste |
|
|
|
|
| |
| Brown beef in large skillet. Add onion and cabbage, and sauté until cabbage begins to
wilt, stirring constantly. Remove from heat. |
| Carefully pour beef and cabbage mixture into medium soup pot. Add beef broth and
water. Bring to boil. Add spätzle, vinegar, dill weed, and celery seed. Boil 6-8 minutes
or until spätzle is soft. Reduce heat, and simmer 10 minutes. Serve hot, with salt and
pepper to taste. |
|
| |
| Servings: 4 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
153.96 |
|
| Calories From Fat (26%) |
|
40.53 |
|
| Calories From Protein (47%) |
|
72.76 |
|
| Calories From Carbs (26%) |
|
40.67 |
|
| Calories From Alcohol (0%) |
|
0.00 |
|
| |
|
% Daily Value |
| Total Fat 4.32g |
|
7% |
|
| Saturated Fat 1.39g |
|
7% |
|
| Monounsaturated Fat 1.33g |
|
|
|
| Polyunsaturated Fat 0.22g |
|
|
|
| Trans Fatty Acids 0.25g |
|
|
|
| Cholesterol 73.76mg |
|
25% |
|
| Sodium 561.89mg |
|
23% |
|
| Potassium 430.53mg |
|
12% |
|
| Carbohydrates 10.44g |
|
3% |
|
| Dietary Fiber 1.19g |
|
5% |
|
| Sugar 2.61g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 9.24g |
|
|
|
| Protein 17.85g |
|
36% |
|
| Vitamin A 387.83IU |
|
8% |
|
| Vitamin C 21.87mg |
|
36% |
|
| Calcium 43.78mg |
|
4% |
|
| Iron 2.21mg |
|
12% |
|
| Vitamin E 0.05IU |
|
0% |
|
| Thiamin 0.07mg |
|
5% |
|
| Riboflavin 0.05mg |
|
3% |
|
| Niacin 3.52mg |
|
18% |
|
| Vitamin B6 0.30mg |
|
15% |
|
| Folate 16.34µg |
|
4% |
|
| Vitamin B12 1.02µg |
|
17% |
|
| Pantothenic Acid 0.43mg |
|
4% |
|
| Phosphorus 145.74mg |
|
15% |
|
| Magnesium 22.59mg |
|
6% |
|
| Zinc 3.14mg |
|
21% |
|
| Copper 0.26mg |
|
13% |
|
| Manganese 0.43mg |
|
22% |
|
| Selenium 8.51µg |
|
12% |
|
| Alcohol 0.00g |
|
|
|
| Caffeine 0.00mg |
|
|
|
| Water 373.69g |
|
|
|
|
|
| |
| Cooking Tips |
| To make this soup vegetarian, omit the beef, replace beef broth with vegetable broth and add a 1/4 cup of soy (or other Textured Vegetable Protein) in with the pasta. |
| | |
|
|
