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Recipe by
Meat broth is a classic of Italian cuisine, used as a base for many dishes. Preparing it is simple but takes time, as it needs to cook slowly for several hours. The result is a dense, flavorful broth that can be enjoyed on its own or used as a base for soups and broths.
Portion: the weight of the ingredients divided by one portion, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 3: Put the meat in a saucepan with the cold water and slowly bring to a boil
Step 2 of 3: Add the cleaned, washed vegetables, cut into pieces, cover and let simmer for a couple of hours
Step 3 of 3: Let cool and strain the broth
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Nickel to be checked · Allergens detected: Celery
In gray: not detectedDetected
| Average values | Per serving130 g · 1 of 1 | Per 100 g |
|---|---|---|
| Energy | 627 kJ150 kcal | 482 kJ115 kcal |
| Fat | 6.06 g | 4.66 g |
| of which saturated fatty acids | 2.42 g | 1.86 g |
| Carbohydrates | 0.72 g | 0.55 g |
| of which sugars | 0.66 g | 0.51 g |
| Fibre | 0.48 g | 0.37 g |
| Protein | 21.68 g | 16.68 g |
| Salt | 0.1 g | 0.08 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
