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meatballs with soup
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 1 hr 10 mins
Calories:
410
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 410 cal. | (20 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.4 g | (25 %) |
more nutritional values
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 72.2 μg | (120 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13 mg | (108 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 153 μg | (51 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 26 μg | (58 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 63 mg | (66 %) | ||
| Potassium | 1,385 mg | (35 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 196 mg | |||
| Cholesterol | 118 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 1 onion
- 2 garlic cloves
- 3 carrots
- 2 Tbsps olive oil
- 400 milliliters Vegetable broth
- 800 grams crushed Tomatoes (canned)
- 400 grams white Beans (canned)
- 400 grams mixed Ground meat
- 1 egg
- 2 Tbsps breadcrumbs
- salt
- freshly ground peppers
- 1 tsp dried marjoram
- 1 pinch sugar
- 1 Tbsp freshly chopped parsley
Preparation steps
1.
Peel and finely chop the onion and garlic. Peel and dice the carrots. Saute the onion, garlic and carrots in hot oil in a pot. Deglaze with the broth and simmer for about 10 minutes. Add the tomatoes and simmer for about 10 minutes. Drain and rinse the beans, drain again, add to the soup and continue cooking another 10 minutes.
2.
Meanwhile, mix the meat in a bowl with the egg and the breadcrumbs. Knead and season with salt, pepper and marjoram. With wet hands, form into small balls.
3.
Puree half the soup at a time. Season with salt, pepper and sugar and stir in the parsley. Add the meatballs and simmer for 10 minutes. Serve immediately.
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