Poultry Dumplings with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 323 cal. | (15 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 71.2 μg | (119 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 22 mg | (183 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 174 μg | (58 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 15.8 μg | (35 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 1,242 mg | (31 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 321 mg | |||
| Cholesterol | 133 mg | |||
| Complete sugar | 15 g |
Ingredients
- For the meatballs
- 1 slice stale Toast
- 3 Tbsps milk
- 500 grams Chicken breasts
- 1 egg
- 1 generous pinch lemon zest
- salt
- peppers
- breadcrumbs (as needed)
- 400 milliliters Beef broth
Preparation steps
For the dumplings, pour the milk over the toast and soak briefly. Squeeze the toast and tear into small pieces. Rinse the chicken breasts, pat dry, slice and grind in a meat grinder. Mix the egg, well squeezed toast and the lemon zest with the ground chicken, season with salt and pepper and knead well. Add enough breadcrumbs until the mixture is easy to shape. Shape the mixture into small meatballs.
For the tomato sauce, peel the carrots and the celery. Rinse, trim and cut the leek into strips. Peel the shallot and garlic and finely chop. Saute both in hot oil in a pot until translucent, add the carrots, celery and leek sauté briefly and add the tomato. Add the bay leaf and simmer gently for about 15 minutes.
Peel the orange and cut or divide into the individual sections. Add with the saffron and parsley to the sauce and season with salt, sugar and pepper. Place the dumplings on top, cover and let cook about 5 minutes until done. Serve warm.
