Directions:
- Place 2-1/4 cups of flour in a bowl. Make a well in the center; add the eggs. Gradually mix with a wooden spoon until well blended. Knead on a floured surface until smooth, about 10 minutes. If necessary, add remaining flour to kneading surface or hands.
- On a lightly floured surface, roll dough into a 16-in. x 12-in. rectangle, dusting top of dough with flour to prevent sticking. Crumble beef over dough; lightly press into dough; lightly press into dough. Sprinkle with celery, onion, green pepper, garlic powder, seasoned salt and pepper. Roll up, jelly-roll style, starting with a short side. Using a sharp knife, cut into 2-in. slices.
- In a large kettle or Dutch oven, bring water and broth to a rapid boil. Drop pinwheels into the boiling liquid. Return to a gentle boil. Reduce heat; cover and simmer for 1 hour or until noodles are tender and meat is no longer pink. Serve with broth in soup bowls. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 962.33 Kcal (4029 kJ) | ||
| Calories from fat | 93.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.41g | 16% | |
|---|---|---|---|
| Cholesterol | 144.31mg | 48% | |
| Sodium | 403.6mg | 17% | |
| Potassium | 229.9mg | 5% | |
| Total Carbs | 177.2g | 59% | |
| Sugars | 0.19g | 1% | |
| Dietary Fiber | 0.21g | 1% | |
| Protein | 29.46g | 59% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 1.8mg | 10% | |
| Calcium | 50.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 146.12 Kcal (612 kJ) | ||
| Calories from fat | 14.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.58g | 16% | |
|---|---|---|---|
| Cholesterol | 21.91mg | 48% | |
| Sodium | 61.28mg | 17% | |
| Potassium | 34.91mg | 5% | |
| Total Carbs | 26.9g | 59% | |
| Sugars | 0.03g | 1% | |
| Dietary Fiber | 0.03g | 1% | |
| Protein | 4.47g | 59% | |
| Iron | 0.3mg | 10% | |
| Calcium | 7.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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