Meatball Soup
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
452
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 452 cal. | (22 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 69.9 μg | (117 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.4 mg | (112 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 144 μg | (48 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 820 mg | (21 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 12.1 g | |||
| Uric acid | 188 mg | |||
| Cholesterol | 134 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams white Asparagus
- 2 carrots
- 200 grams Peas (frozen)
- 2 Tbsps butter
- 800 milliliters Vegetable broth
- 1 day-old White roll
- 1 egg
- 400 grams Ground meat (mixed)
- ½ tsp dried marjoram
- salt
- peppers
- Nutmeg
- 2 Tbsps Canola oil
- 2 Tbsps chopped parsley
Preparation steps
1.
Rinse and peel asparagus and carrots. Cut carrots lengthwise into quarters. Cut asparagus into 5 cm (approximately 2 inch) segments. Thaw peas. Heat butter in a pan and cook asparagus and carrots for 1-2 minutes. Deglaze with broth and simmer for about 10 minutes. Add peas to cook for another 5 minutes, then remove from heat.
2.
Soak bread in some lukewarm water, then squeeze out. Combine bread, egg and ground meat. Season with marjoram, salt, pepper and nutmeg. Shape meat mixture into small dumplings. Heat oil in a pan and cook meatballs until golden brown, turning frequently. Remove after about 5 minutes.
3.
Ladle soup into bowls and add meatballs. Serve garnished with parsley.
