Veal Dumplings with Escarole in Broth

Veal Dumplings with Escarole in Broth
15 Ingredients
  • 2 slices good-quality white bread
  • 1 cup whole milk
  • 1 1/4 pounds ground veal
  • Kosher salt and freshly ground pepper
  • Freshly grated nutmeg
  • About 1/3 cup crumbled gorgonzola dolce
  • 1 head escarole
  • 8 cups chicken stock
  • 1/3 bag extra-wide egg noodles
  • About 1/3 cup grated Parmigiano-Reggiano
  • 10 to 12 medium fresh sage leaves, very thinly sliced
  • 2 cloves garlic, grated or made into a paste
  • 1 egg, lightly beaten
  • EVOO, for drizzling
  • Lemon zest, for serving
Nutrition
747
37% daily value
4 servings
                                       
                                           
     

Fat

54% 35

Saturated

73% 15

Trans

- 1

Monounsaturated

- 15

Polyunsaturated

- 3

Carbs

17% 52

Carbs (net)

- 48

Fiber

15% 4

Sugars

- 12

Sugars, added

- 0

Protein

108% 54

Cholesterol

56% 169

Sodium

75% 1806

Calcium

37% 368

Magnesium

28% 118

Potassium

24% 1107

Iron

33% 6

Zinc

55% 6

Phosphorus

99% 692

Vitamin A

12% 106

Vitamin C

3% 3

Thiamin (B1)

65% 1

Riboflavin (B2)

93% 1

Niacin (B3)

119% 19

Vitamin B6

90% 1

Folate equivalent (total)

43% 173

Folate (food)

- 72

Folic acid

- 60

Vitamin B12

164% 4

Vitamin D

797% 119

Vitamin E

9% 1

Vitamin K

46% 55

Sugar alcohols

- 0

Water

- 627
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