Bell Pepper Soup with Meatballs
(Percentage of daily recommendation)
| Calorie | 230 cal. | (11 %) | ||
| Protein | 7.69 g | (8 %) | ||
| Fat | 11.78 g | (10 %) | ||
| Carbohydrates | 27.88 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.13 g | (14 %) |
| Vitamin A | 72.43 mg | (9,054 %) | ||
| Vitamin D | 0.07 μg | (0 %) | ||
| Vitamin E | 0.99 mg | (8 %) | ||
| Vitamin B₁ | 0.15 mg | (15 %) | ||
| Vitamin B₂ | 0.08 mg | (7 %) | ||
| Niacin | 2.53 mg | (21 %) | ||
| Vitamin B₆ | 0.34 mg | (24 %) | ||
| Folate | 41.33 μg | (14 %) | ||
| Pantothenic acid | 0.13 mg | (2 %) | ||
| Biotin | 0.79 μg | (2 %) | ||
| Vitamin B₁₂ | 0.25 μg | (8 %) | ||
| Vitamin C | 74.96 mg | (79 %) | ||
| Potassium | 803.27 mg | (20 %) | ||
| Calcium | 41.69 mg | (4 %) | ||
| Magnesium | 32.35 mg | (11 %) | ||
| Iron | 1.63 mg | (11 %) | ||
| Iodine | 1.04 μg | (1 %) | ||
| Zinc | 0.77 mg | (10 %) | ||
| Saturated fatty acids | 4.15 g | |||
| Cholesterol | 25.09 mg |
Ingredients
- Ingredients
- 2 red Bell pepper
- 1 Tbsp vegetable oil
- 500 grams potatoes
- 1 ½ Chicken broth (instant)
- 1 Veal sausage
- 1 Tbsp butter
- 1 bunch scallions
- salt
- freshly ground peppers
- Nutmeg
Preparation steps
Rinse bell peppers, trim, cut into quarters lengthwise, remove seeds, remove ribs, place skin-side up on a lined aluminum foil baking sheet, brush with a little oil and bake in a preheated oven (250°C/approximately 475°F) for about 15 minutes. Bake until the skins blister and brown, then remove, let cool slightly, remove the skins and cut into strips.
Peel the potatoes, rinse and cut into slices. Cook in the broth for about 15 minutes.
Heat butter in a pan and press the sausage meat directly into the pan from the casings in small meatball-shaped pieces. Brown on all sides until light brown.
Rinse scallions, trim and cut very finely.
Add bell peppers, meatballs and scallions to the potato soup. Heat thoroughly and season with salt, pepper and nutmeg. Ladle into bowls and serve.