Bretonian Style Stew with Meatballs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 461 cal. | (22 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 60.9 μg | (102 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.4 mg | (112 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 1,042 mg | (26 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 192 mg | |||
| Cholesterol | 126 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the soup
- 1 l Vegetable broth
- 1 onion
- 200 grams carrots
- 200 grams Cauliflower
- 200 grams potatoes
- 100 grams Peas (frozen)
- 2 Tbsps olive oil
- salt
- peppers (freshly ground)
- Nutmeg (freshly grated)
- For the meatballs
- 1 day-old White roll
- 1 shallot
- 1 Tbsp butter
- 400 grams Ground meat (mixed, such as beef/pork/turkey,chicken)
- 2 Tbsps freshly chopped parsley
- salt
- peppers (freshly ground)
- Nutmeg (freshly grated)
- 1 Tbsp Pastry flour
- 1 egg
- parsley (for garnish)
Preparation steps
Peel onion and chop finely. Peel and slice carrots. Rinse cauliflower and drain. Peel and cube the potatoes.
Saute onion in a pan in hot oil. Add all vegetables, except the peas, and sauté briefly, then add vegetable broth and bring to a boil. Reduce the heat and simmer gently for 10-15 minutes. Season with salt, pepper and nutmeg.
For the meatballs, soak bread in cold water. Peel and chop shallot and sauté in hot butter until translucent. Combine ground beef, bread(after squeezing out excess water), parsley, nutmeg, flour, shallot and egg and knead into a dough. Season with salt and pepper.
With moistened hands, form small, walnut-sized dumplings. Add dumplings and peas to the simmering soup. Allow to simmer for about another 8 minutes.
Serve garnished with parsley.
