Meatball Soup

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Meatball Soup
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Health Score:
8,4 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
391
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie391 kcal(19 %)
Protein26.3 g(27 %)
Fat22.62 g(20 %)
Carbohydrates21.98 g(15 %)
Sugar added0 g(0 %)
Roughage4.33 g(14 %)
Vitamin A950.01 mg(118,751 %)
Vitamin D0.84 μg(4 %)
Vitamin E3.38 mg(28 %)
Vitamin B₁0.35 mg(35 %)
Vitamin B₂0.4 mg(36 %)
Niacin11.24 mg(94 %)
Vitamin B₆0.45 mg(32 %)
Folate137.71 μg(46 %)
Pantothenic acid1.2 mg(20 %)
Biotin0.4 μg(1 %)
Vitamin B₁₂1.49 μg(50 %)
Vitamin C14.16 mg(15 %)
Potassium392.57 mg(10 %)
Calcium69.74 mg(7 %)
Magnesium40.03 mg(13 %)
Iron2.81 mg(19 %)
Iodine14.2 μg(7 %)
Zinc3.19 mg(40 %)
Saturated fatty acids6.67 g
Cholesterol127.76 mg

Ingredients

for
4
Ingredients
200 grams white Asparagus
2 carrots
200 grams Peas (frozen)
2 tablespoons butter
800 milliliters Vegetable broth
1 day-old White roll
1 egg
400 grams Ground meat (mixed)
½ teaspoon dried marjoram
salt
peppers
Nutmeg
2 tablespoons Canola oil
2 tablespoons chopped parsley
How healthy are the main ingredients?
parsleymarjoramcarroteggsaltNutmeg

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.