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Add a photoRaciónes: 10
Ingredientes
- 1 shank bone (lean)
- 3 cloves of garlic, minced
- 3 or possibly 4 stocks of celery, minced
- 1 can stewed tomatoes (16 ounce.)
- 1 onion, med.
- 5 bouillon cubes (beef flavor)
- 1 pound hamburg
- 1 pound spaghetti
- 1/8 teaspoon onion salt or possibly pwdr
- 1/4 teaspoon garlic salt or possibly pwdr
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon parsley
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon basil leaves
- 1/4 teaspoon oregano
- 1/4 teaspoon pepper
- Salt to taste
Direcciones
- Put shank bone in kettle with sufficient water to cover it (cook till well done). Add in garlic, celery then remove shank bone, cut in cube shape pcs. Add in back to the broth then add in spices to the broth. Bouillon cubes and stew tomatoes. Break hamburg apart. Put in fry pan with onion (julienne style). Cook well done, drain grease. Then add in to broth, cook spaghetti separate, rinse, then add in to broth. About 3 or possibly 4 qts of water cook with meat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 269g | |
| Recipe makes 10 servings | |
| Calories 315 | |
| Calories from Fat 33 | 10% |
| Total Fat 3.81g | 5% |
| Saturated Fat 0.92g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 710mg | 30% |
| Potassium 360mg | 10% |
| Total Carbs 58.44g | 16% |
| Dietary Fiber 3.9g | 13% |
| Sugars 6.2g | 4% |
| Protein 12.28g | 20% |
