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Suggest a better description1. In a bowl, mix ground beef, pepper, and salt. Form the meat mixture into 3/4" balls. In a large heavy bottom 5 quart Dutch Oven, bring all of the chicken stock to a boil, reduce to a simmer. Add meatballs, bring back to a simmer cover, and cook for 10 minutes.
2. Add diced potatoes and cover, cook for about 15 to 20 minutes.
3. Add coarsley chopped watercress and cook for 5 more minutes, add rice cover and cook for 10 minutes, turn off heat and let sit for 10 munutes. Season to taste.
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Serving Size: 1 (927g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 567 | ||
Calories from Fat: 157 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.4g | 23 % | |
Saturated Fat 5.7g | 29 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 60.2mg | 19 % | |
Sodium 1306.6mg | 45 % | |
Potassium 1449.6mg | 38 % | |
Total Carbohydrate 66.9g | 20 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 63.5g | ||
Protein 33.1g | 47 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 567
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