Risoni Soup
Risoni Soup - Soul warmer
Healthy, because
Even smarter
Nutritional values
Cabbage acts as a super folic acid supplier. The B vitamin is particularly important for pregnant women, as it is needed for the development of the unborn child. It also contributes to the cardiovascular system.
To save some time, you can directly prepare some more of the meatballs and freeze them. This way the Risoni soup will be ready even faster next time.
(Percentage of daily recommendation)
| Calorie | 658 cal. | (31 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 21.1 μg | (35 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 19.8 mg | (165 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 754 mg | (19 %) | ||
| Calcium | 191 mg | (19 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 12.1 g | |||
| Uric acid | 284 mg | |||
| Cholesterol | 141 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 2 garlic cloves
- 1 ¾ ozs Parmesan
- ½ bunch parsley
- 18 ozs Ground beef
- 3 ozs whole grain breadcrumbs
- peppers
- 1 onion
- 28 ozs Savoy cabbage
- 2 Tbsps olive oil
- 6 cups Chicken broth
- 10 ozs orzo
- salt
- 1 handful dill fronds
Preparation steps
Peel and finely dice the garlic. Grate cheese. Wash parsley, shake dry, and chop. Mix minced meat with garlic, breadcrumbs, cheese, and parsley, and season with pepper. Form 12 meatballs and place them on a baking tray. Cook in preheated oven at 180 °C / 350 °F for approx. 25 minutes.
Meanwhile, peel and finely dice onion. Clean and wash the cabbage and cut the leaves slightly smaller if necessary. Sauté both in olive oil in a pot for 3-4 minutes over medium heat. Add broth and bring to a boil. Add the risoni and simmer for 7-8 minutes over low heat. Then season with a little pepper and salt.
Wash dill tips and shake dry. Add cooked meatballs with the dill to the Risoni soup; if desired, add the fat dripping from the tray, as it contains a lot of flavor. To serve, pour Risoni soup into bowls or thermos.
