Meatball Vegetable Soup (Konigsberg Soup)

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Meatball Vegetable Soup (Konigsberg Soup)
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
482
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie482 cal.(23 %)
Protein39.54 g(40 %)
Fat18 g(16 %)
Carbohydrates35.72 g(24 %)
Sugar added0 g(0 %)
Roughage4.43 g(15 %)
Vitamin A108.61 mg(13,576 %)
Vitamin D0.59 μg(3 %)
Vitamin E2.16 mg(18 %)
Vitamin B₁0.28 mg(28 %)
Vitamin B₂0.53 mg(48 %)
Niacin18.08 mg(151 %)
Vitamin B₆0.71 mg(51 %)
Folate83.21 μg(28 %)
Pantothenic acid1.82 mg(30 %)
Biotin1.67 μg(4 %)
Vitamin B₁₂1.73 μg(58 %)
Vitamin C25.51 mg(27 %)
Potassium1,177.88 mg(29 %)
Calcium133.66 mg(13 %)
Magnesium75.32 mg(25 %)
Iron3.26 mg(22 %)
Iodine18.01 μg(9 %)
Zinc4.83 mg(60 %)
Saturated fatty acids8.64 g
Cholesterol182.41 mg

Ingredients

for
4
Ingredients
1 stale White roll
3 Anchovy fillet
1 onion
vegetable oil
400 grams Ground veal
1 egg
½ tsp medium hot Mustard
salt
freshly ground peppers
1 l Beef broth
300 grams starchy potatoes
200 grams Celery root
150 grams Parsnips
150 milliliters dry white wine
100 milliliters Whipped cream
freshly grated Nutmeg
pickled Beets (cut into strips)
2 Tbsps Cress
How healthy are the main ingredients?
potatoParsnipWhipped creamCressMustardonion

Preparation steps

1.

For the meatballs: Soak the roll in a bowl of lukewarm water. Rinse the anchovy fillets, pat dry and finely chop. Peel and finely chop the onion. Heat 1 tablespoon of the oil in a skillet. Add the onion and cook until translucent. Remove from heat and allow to cool slightly. 

Squeeze the excess water from the roll. In a bowl, knead the roll with the meat, anchovies, egg, onion and mustard. Season with salt and pepper to taste.

2.

Divide the mixture into meatballs. Place the broth in a pot and bring to a boil. Add the meatballs and cook for 15 minutes. Remove with a slotted spoon and set aside.

3.

For the soup: Peel and finely dice the potatoes, celery and parsnips. Heat 2 tablespoons of the oil in a saucepan. Add the vegetables and cook until starting to soften. Add the wine and 700 ml (approximately 3 cup) of broth. Season with salt and pepper to taste. Simmer over medium heat for 15 minutes. Puree the soup with a handheld blender or in batches in a food processor. Stir in the cream and add the meatballs. Simmer for 5 minutes and season with the nutmeg to taste. 

For serving: Divide the soup between bowls. Serve garnished with the beets and cress.