Creamy Vegetable Soup with Meatballs

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Creamy Vegetable Soup with Meatballs
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 13 h. 25 min.
Ready in
Calories:
484
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie484 cal.(23 %)
Protein20 g(20 %)
Fat35 g(30 %)
Carbohydrates23 g(15 %)
Sugar added0 g(0 %)
Roughage3.8 g(13 %)
Vitamin A1.1 mg(138 %)
Vitamin D0.7 μg(4 %)
Vitamin E1.6 mg(13 %)
Vitamin K31.7 μg(53 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin9.9 mg(83 %)
Vitamin B₆0.6 mg(43 %)
Folate55 μg(18 %)
Pantothenic acid1.2 mg(20 %)
Biotin11 μg(24 %)
Vitamin B₁₂2.7 μg(90 %)
Vitamin C29 mg(31 %)
Potassium985 mg(25 %)
Calcium124 mg(12 %)
Magnesium64 mg(21 %)
Iron2.9 mg(19 %)
Iodine12 μg(6 %)
Zinc3.7 mg(46 %)
Saturated fatty acids17.5 g
Uric acid134 mg
Cholesterol100 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
200 grams dried large white Beans
1 onion
1 Tbsp Canola oil
800 milliliters Vegetable broth
350 grams predominantly waxy potatoes
2 carrots
250 milliliters Whipped cream
300 grams mixed Ground meat
salt
freshly ground peppers
dried marjoram
How healthy are the main ingredients?
potatoWhipped creamonioncarrotsaltmarjoram

Preparation steps

1.

Soak the beans overnight in plenty of cold water.

2.

The next day, peel the onion and chop finely. Heat the oil in a large saucepan and sauté the onion until translucent, stir in the broth. Drain the beans, add to the pan and simmer until the beans are tender, about 45 minutes.

3.

Rinse, peel and dice the potatoes. Peel the carrot and cut as desired with a crinkle-cut knife. Add to the simmering broth 15 minutes before the end of cooking. Stir in the cream. With a slotted spoon, remove about one-third of the vegetables, puree the remaining soup and return it to the pot. 

4.

Bring the soup to a simmer. Season the ground beef with salt, pepper and a pinch of marjoram and with dampened hands, form small balls. Drop the meatballs into the simmering soup along with with the reserved vegetables and simmer over low heat until the meatballs are cooked through, about 10 minutes. Season the soup and serve.