Brussels Sprouts Soup with Meatballs
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
Calories:
454
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 454 cal. | (22 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 254.8 μg | (425 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 168 μg | (56 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 173 mg | (182 %) | ||
| Potassium | 1,113 mg | (28 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 203 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Brussels sprouts
- 2 onions
- 1 tsp clarified butter
- 750 milliliters Beef broth
- Salt, freshly ground pepper
- 1 generous pinch grated Nutmeg
- 150 grams Crème fraiche
- 1 bunch Chives
- 1 garlic clove
- 1 White roll
- 300 grams mixed ground meat
- 3 Tbsps sunflower oil
Preparation steps
1.
Rinse Brussels sprouts, pat dry and trim. Peel and cube 1 onion. Heat butter and saute onion, adding sprouts and broth. Bring to a boil and season with salt and pepper. Cook over medium heat 12 to 15 minutes, until the vegetables are cooked al dente. Stir in creme fraiche and season with nutmeg, salt and pepper. Set aside.
2.
Rinse chives, shake dry and slice into small rings.
3.
For the meatballs: peel the remaining onion and garlic and finely chop. Soak bread in lukewarm water, squeeze and tear into small pieces. Mix meat with onion, garlic, half of chives and the soaked bread. Roll into small meatballs and brown in hot oil. Place into the soup. Garnish with chives and serve.
