Meatbal Soup
(1 vote)
(1 vote)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
245
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 245 cal. | (12 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 24.2 μg | (40 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 723 mg | (18 %) | ||
| Calcium | 47 mg | (5 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 86 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 lg can peeled Tomatoes
- 2 green chili peppers
- 1 red chili pepper
- 1 onion
- 2 Tbsps vegetable oil
- ½ l Beef broth (jarred)
- For the dumplings
- 200 grams mixed Ground meat
- 1 egg
- 1 Tbsp chopped parsley
- 3 Tbsps breadcrumbs
- salt
- peppers
Preparation steps
1.
Peel the onions and chop finely, Heat the oil in a saucepan and saute the onion until translucent. Risne the chile, halve, remove the seeds and finely chop. Chop the tomatoes and add to the pot of onions along with their liquid. Add the chile and simmer over low heat for 10 minutes, stirring occasionally. Add the broth and bring to a simmer.
2.
For the meatballs: In a bowl, mix together the meat, egg and bread crumbs. Season with salt and pepper, mix in the parsley. With moistened hands form the mixture into walnut-sized meatballs and add to the soup. Simmer 15 minutes. Season with salt and pepper and serve.
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