Meatball Vegetable Soup (Konigsberg Soup)
Nutritional values
(Percentage of daily recommendation)
| Calorie | 482 cal. | (23 %) | ||
| Protein | 39.54 g | (40 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 35.72 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.43 g | (15 %) |
| Vitamin A | 108.61 mg | (13,576 %) | ||
| Vitamin D | 0.59 μg | (3 %) | ||
| Vitamin E | 2.16 mg | (18 %) | ||
| Vitamin B₁ | 0.28 mg | (28 %) | ||
| Vitamin B₂ | 0.53 mg | (48 %) | ||
| Niacin | 18.08 mg | (151 %) | ||
| Vitamin B₆ | 0.71 mg | (51 %) | ||
| Folate | 83.21 μg | (28 %) | ||
| Pantothenic acid | 1.82 mg | (30 %) | ||
| Biotin | 1.67 μg | (4 %) | ||
| Vitamin B₁₂ | 1.73 μg | (58 %) | ||
| Vitamin C | 25.51 mg | (27 %) | ||
| Potassium | 1,177.88 mg | (29 %) | ||
| Calcium | 133.66 mg | (13 %) | ||
| Magnesium | 75.32 mg | (25 %) | ||
| Iron | 3.26 mg | (22 %) | ||
| Iodine | 18.01 μg | (9 %) | ||
| Zinc | 4.83 mg | (60 %) | ||
| Saturated fatty acids | 8.64 g | |||
| Cholesterol | 182.41 mg |
Ingredients
- 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
Preparation steps
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.
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.
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.
