Meatballs in Beef Broth
Nutritional values
(Percentage of daily recommendation)
| Calorie | 294 cal. | (14 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 53 μg | (88 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.1 mg | (68 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 823 mg | (21 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 114 mg | |||
| Cholesterol | 57 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the meatballs
- 1 day-old White roll
- 250 milliliters milk
- 200 grams minced Veal shank (or sausage meat)
- salt
- peppers
- Nutmeg
- 1 bunch parsley
- For the vegetables
- 750 grams mixed fresh Vegetables (weighed cauliflower, cabbage, green beans, peas, carrots, leeks, cleaned)
- 1 onion
- 2 Tbsps butter
- 1 ⅕ liters Beef broth (Instant or homemade)
- salt
- peppers
- 60 grams soup noodles (small, short and thin)
- parsley
Preparation steps
For the meatballs, cut bread into slices and place in a deep dish with hot milk. Soak for 30 minutes.
Squeeze bread and mix in a bowl with beef, salt, pepper and nutmeg. Rinse parsley, shake dry and chop. Knead into meat mixture. Form small meatballs and set aside.
For the vegetables, rinse, trim and prepare all vegetables. Break cauliflower into florets. Break apart cabbage leaves. Cut ends of green beans and break into smaller pieces. Remove peas from pods. Cut carrots into slices. Cut leeks into rings. Peel onion and chop.
Melt butter in a large saucepan and saute onion until soft. Pour in broth and bring to a boil.
Place vegetables in broth and cook covered over low heat for 10-15 minutes.
Add noodles and meatballs. Gently simmer for 10 minutes.
Sprinkle with parsley leaves before serving
