Asian Noodle Soup with Chicken Meatballs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 533 cal. | (25 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 49 μg | (82 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 22.9 mg | (191 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 150 μg | (50 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 15.3 μg | (34 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 85 mg | (89 %) | ||
| Potassium | 808 mg | (20 %) | ||
| Calcium | 137 mg | (14 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 311 mg | |||
| Cholesterol | 132 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the meatballs
- 500 grams (approximately 18 ounces) Chicken breasts
- 1 garlic clove
- 1 chili pepper
- 1 egg
- 3 Tbsps White bread crumbs
- salt
- 2 Tbsps sunflower oil (to saute)
- For the soup
- 250 grams (approximately 9 ounces) Wide rice noodle
- 800 milliliters (approximately 27 1/2 ounces) Vegetable broth
- 1 red Bell pepper
- 4 scallions
- 200 grams (approximately 7 ounces) green Beans
- 200 grams (approximately 7 ounces) Peas
- soy sauce
Preparation steps
Rinse the chicken, pat dry and very finely chop. Peel and finely chop the garlic. Rinse and finely chop the chile. In a bowl, combine the chicken, garlic, chile, egg and the breadcrumbs. Season with salt. Should the mass be too soft to shape, add a little more bread crumbs and form into 16 small balls. Heat oil in a large nonstick pan over medium heat and saute the meatballs until golden brown, 5-6 minutes.
In a large pot of boiling salted water, cook the pasta according to package instructions. Drain.
Meanwhile, in a large pot bring the vegetable stock to a boil. Rinse the peppers, halve, discard seeds and ribs and cut into strips. Rinse and slice the scallions. Rinse the beans, trim and cut into 3-4 cm (approximately 1 1/4-inch to 2-inch) long pieces. Add the beans, peas, scallions and pepper to the broth and simmer until the vegetables are crisp-tender, about 8 minutes. REmove from the heat, add the drained pasta and the meatballs to the soup, season with soy sauce and serve..
In small bowl filling and serve.
