Beet and Potato Soup with Meatballs and Parmesan
Nutritional values
(Percentage of daily recommendation)
| Calorie | 496 cal. | (24 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 9 μg | (15 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.4 mg | (112 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 1,042 mg | (26 %) | ||
| Calcium | 295 mg | (30 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 12.2 g | |||
| Uric acid | 152 mg | |||
| Cholesterol | 134 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 stale kaiser roll
- 300 grams fresh Beets
- 300 grams waxy potatoes
- 1 shallot
- 2 Tbsps vegetable oil
- 800 milliliters Vegetable broth
- salt
- peppers
- ½ tsp ground Caraway
- 400 grams mixed Ground meat
- 1 egg
- 1 tsp medium hot Mustard
- 1 tsp freshly chopped thyme
- 1 tsp freshly chopped rosemary
- 80 grams freshly grated Parmesan
Preparation steps
Tear the roll into large pieces and place in a bowl with lukewarm water to cover. Peel and rinse the beets and potatoes and cut both into 1.5 cm (approximately 1/2-inch) cubes. Peel the shallot and chop finely. In a saucepan heat the oil and saute the shallots until translucent. Add the beets and potatoes and sauté briefly. Add the broth and caraway to the pan and season with salt and pepper. Bring to a boil, reduce to a simmer and cook over medium heat until the vegetables are tender, about 25 minutes.
Meanwhile, squeeze the bread to get rid of excess liquid and place in a bowl with the ground meat, the egg, mustard the mince mix with the egg, the mustard, thyme and rosemary and season with salt and pepper. Form the mixture into small balls and add to the simmering soup. Simmer until the meatballs are cooked through. Season the soup with salt and pepper and ladle into preheated soup bowls. Serve sprinkled with freshly grated Parmesan.
