Noodle Soup with Vegetables and Meatballs
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(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
196
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 196 cal. | (9 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 24.4 μg | (41 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 466 mg | (12 %) | ||
| Calcium | 52 mg | (5 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 105 mg | |||
| Cholesterol | 39 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams mixed Ground meat
- salt
- freshly ground peppers
- 1 Tbsp chopped parsley
- 1 l Vegetable broth
- 40 grams fine soup noodles
- 250 grams Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery or onion)
Preparation steps
1.
Season ground meat with salt, pepper and parsley. Form into small meatballs. Simmer in the broth until cooked through. Remove meatballs with a slotted spoon and keep warm.
2.
Add the soup vegetables and noodles to the broth and cook about 8 minutes. Season the soup with salt and pepper and serve with the meatballs.
