Lamb Soup with Spaetzle
Nutritional values
(Percentage of daily recommendation)
| Calorie | 520 cal. | (25 %) | ||
| Protein | 44.53 g | (45 %) | ||
| Fat | 24.08 g | (21 %) | ||
| Carbohydrates | 30.8 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.96 g | (17 %) |
| Vitamin A | 225.45 mg | (28,181 %) | ||
| Vitamin D | 0.88 μg | (4 %) | ||
| Vitamin E | 2.99 mg | (25 %) | ||
| Vitamin B₁ | 0.29 mg | (29 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 15.1 mg | (126 %) | ||
| Vitamin B₆ | 0.46 mg | (33 %) | ||
| Folate | 121.05 μg | (40 %) | ||
| Pantothenic acid | 1.46 mg | (24 %) | ||
| Biotin | 6.31 μg | (14 %) | ||
| Vitamin B₁₂ | 3.97 μg | (132 %) | ||
| Vitamin C | 111.46 mg | (117 %) | ||
| Potassium | 981.83 mg | (25 %) | ||
| Calcium | 100.63 mg | (10 %) | ||
| Magnesium | 67.52 mg | (23 %) | ||
| Iron | 4.68 mg | (31 %) | ||
| Iodine | 26.4 μg | (13 %) | ||
| Zinc | 8.55 mg | (107 %) | ||
| Saturated fatty acids | 10.43 g | |||
| Cholesterol | 205.75 mg |
Ingredients
- Ingredients
- 100 grams Pastry flour
- 2 eggs
- 1 pinch salt
- 500 grams lamb (from the leg)
- 2 shallots
- 1 garlic clove
- 200 grams Kohlrabi
- 300 grams Broccoli
- 2 Tbsps clarified butter
- 1 Beef broth
- 2 Tomatoes
- 2 Tbsps scallions (for garnish)
- salt
- freshly ground peppers
Preparation steps
For the spaetzle, mix eggs in a bowl with flour and salt into a thick dough> Let rest for approximately 30 minutes.
Cut lamb into small cubes.
Peel kohlrabi and finely chop.
Peel shallots and chop.
Divide broccoli into small florets, peel stems and cut into slices.
Blanch tomatoes, peel, cut in half, remove seeds and dice.
Heat butter in a pot, add lamb cubes, fry on all sides until browned, add shallots and crushed garlic, fry, add broth mix and season with salt and pepper. Cover and simmer for about 30 minutes. Then add broccoli and tomatoes to the pot, add some water and simmer for 10 minutes.
Meanwhile, bring salted water to a boil in a pot and cut spaetzle from dough using a spaetzle maker. Drop spaetzle into the water and let cook until noodles float to the surface. Remove from the pot, rinse with cold water, drain, cover and set aside.
To serve, add spaetzle to the soup, heat and season to taste. Serve in soup bowls garnished with chives.
