Clam and Meatball Broth
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
822
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 822 cal. | (39 %) | ||
| Protein | 64 g | (65 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 16.4 μg | (82 %) | ||
| Vitamin E | 8.3 mg | (69 %) | ||
| Vitamin K | 20.6 μg | (34 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 24.7 mg | (206 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 24 μg | (800 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 1,317 mg | (33 %) | ||
| Calcium | 187 mg | (19 %) | ||
| Magnesium | 139 mg | (46 %) | ||
| Iron | 13.9 mg | (93 %) | ||
| Iodine | 313 μg | (157 %) | ||
| Zinc | 13.4 mg | (168 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 440 mg | |||
| Cholesterol | 428 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 ⅔ cups Minced Beef
- 3 Tbsps Parmesan (grated)
- 1 egg yolk
- 3.333 cups Shellfish (e. g. clams, thoroughly washed)
- 2 Tbsps olive oil
- 1 onion (finely chopped)
- 2 cloves garlic cloves (finely chopped)
- 1 tsp Harissa (paste)
- ⅔ cup dry white wine
- 3 ½ cups strong Beef stock
- 1 cup Orzo
- 1 pinch Organic lemon zest (grated)
- 1 Tbsp lemon juice
- 2 Tbsps fresh parsley (chopped)
Preparation steps
1.
Place the mince in a bowl and mix with 1 tbsp Parmesan, the egg yolk, salt and ground black pepper. Form the mixture into small meatballs.
2.
Heat the olive oil in a pan and fry the onion and garlic until golden brown. Add the harissa paste and fry briefly. Pour on the wine and stock and bring to the boil. Add the pasta and simmer for approx. 5 minutes.
3.
Season the soup with lemon zest and juice, salt and ground black pepper. Add the shellfish and meatballs to the soup, cover and leave over a low heat for about 5-10 minutes. Do not let the soup boil.
4.
Sprinkle the soup with parsley and check the seasoning. Sprinkle the remaining Parmesan over the soup and serve in bowls.
