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Dumplings with Italian Ham Served in Broth
(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 1 hr 10 mins
Calories:
769
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 769 cal. | (37 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 94 g | (63 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 18.2 μg | (30 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 454 mg | (11 %) | ||
| Calcium | 200 mg | (20 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 14.7 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 600 grams day-old White roll
- 250 milliliters milk
- 1 shallot
- 100 grams Bacon (Italian cured ham)
- 1 Tbsp butter
- 1 Tbsp freshly chopped parsley
- 1 Tbsp freshly chopped thyme
- 2 eggs
- salt
- freshly ground peppers
- breadcrumbs (as needed)
- 1 l Beef broth
- 1 Tbsp scallions
Preparation steps
1.
Slice the rolls and place in a bowl. Boil the milk, pour over the sliced bread and let sit about 15 minutes. Peel the shallot and dice along with the Italian ham. Briefly sauté together in hot butter and mix with the parsley and thyme. Squeeze out the excess milk from the bread. Remove the shallot mixture from the heat and add the eggs and the soaked bread. Season with salt and pepper and add bread crumbs if needed to form a solid, malleable dough. Form 8-12 dumplings from the mixture. Drop into boiling salted water and cook for about 15-20 minutes on low heat.
2.
Remove the dumplings from the water with a slotted spoon and transfer to shallow bowls. To serve, pour the hot, flavored broth over the dumplings and garnish with chopped chives.
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