Spinach Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 240 cal. | (11 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 391.1 μg | (652 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.1 mg | (68 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 144 μg | (48 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 813 mg | (20 %) | ||
| Calcium | 139 mg | (14 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 135 mg | |||
| Cholesterol | 57 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 400 grams fresh Spinach
- 250 grams Ground beef
- 2 sprigs flat-leaf parsley
- salt
- freshly ground peppers
- 1 generous pinch Ground cinnamon
- 2 Tbsps Ghee
- 1 ½ Tbsps Pastry flour
- 800 milliliters Beef broth
- 6 Cardamom
Preparation steps
Rinse and spin dry spinach. Chop finely. Place meat into a bowl. Rinse parsley, chop leaves finely. Season meat with salt, 1 good pinch of pepper and cinnamon. Shape into cherry-sized balls.
Heat 1 tablespoon of ghee in a frying pan, brown meatballs on all sides on medium heat. Remove meatballs from pan and set aside. Heat ½ tablespoon of ghee in the same pan and cook flour until it begins to brown slightly. Add 400 ml (approximately 12/3 cup) of broth and stir until smooth. Bring to a boil. Combine with remaining broth in a pot and bring to a boil on medium heat.
Heat remaining ghee in a pan and saute spinach for about 5 minutes. Add spinach to broth. Crush cardamom seeds in a mortar, add to the soup. Season with salt and pepper. Add meatballs and simmer for about 5 minutes on low heat. Sprinkle with parsley and serve with fresh pita bread.
