Italian Vegetable Soup with Potato Balls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 313 cal. | (15 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.6 g | (32 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 176.6 μg | (294 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 116 mg | (122 %) | ||
| Potassium | 1,337 mg | (33 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 163 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 9 g |
Ingredients
Preparation steps
Rinse and trim the carrots and the celery, and cut into thin slices. Cut the broccoli, if required even smaller.
For the potato balls, rinse half the potatoes and steam for about 30 minutes. Peel the potatoes and press through a potato ricer. Peel the remaining potatoes, grate finely and add to the cooked, riced potatoes. Mix in the egg and chives, season with salt, and add as much potato starch so that a well-moldable dough is formed.
With moistened hands, form about 20 small balls out of the potato mixture. Drop the balls into simmering salted water and cook for about 15 minutes until done.
For the soup, heat oil in a pan and saute the prepared vegetables (except the peas). Add in the rosemary sprigs. Pour in the broth, bring to a boil, simmer for about 15 minutes, and add the peas after 5 minutes. Season the soup with salt and pepper.
Add in the drained potato balls and remaining chives to the soup. Transfer the soup to bowls and serve.
