Tomato-corn Soup with Meatballs

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Tomato-corn Soup with Meatballs
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Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
532
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie532 cal.(25 %)
Protein31 g(32 %)
Fat32 g(28 %)
Carbohydrates29 g(19 %)
Sugar added0 g(0 %)
Roughage7.6 g(25 %)
Vitamin A0.4 mg(50 %)
Vitamin D1.7 μg(9 %)
Vitamin E4.2 mg(35 %)
Vitamin K35.2 μg(59 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.7 mg(64 %)
Niacin16.8 mg(140 %)
Vitamin B₆0.8 mg(57 %)
Folate132 μg(44 %)
Pantothenic acid3.2 mg(53 %)
Biotin30.5 μg(68 %)
Vitamin B₁₂3.6 μg(120 %)
Vitamin C65 mg(68 %)
Potassium1,538 mg(38 %)
Calcium84 mg(8 %)
Magnesium91 mg(30 %)
Iron4.6 mg(31 %)
Iodine24 μg(12 %)
Zinc5.2 mg(65 %)
Saturated fatty acids13.2 g
Uric acid241 mg
Cholesterol137 mg
Complete sugar12 g

Ingredients

for
4
Ingredients
1 kilogram ripe Tomatoes
1 onion
2 garlic cloves
250 grams fresh button Mushroom
2 Tbsps olive oil
250 milliliters Tomato juice
400 milliliters Vegetable broth
salt
freshly ground peppers
400 grams mixed Ground meat
1 egg
50 grams breadcrumbs
1 tsp freshly chopped rosemary
1 tsp freshly chopped thyme
30 grams clarified butter
2 sm cans Corn (about 150 grams or 5 ounces)
Chervil (for garnish)
How healthy are the main ingredients?
TomatoCornolive oilrosemarythymeonion

Preparation steps

1.

Rinse the tomatoes, remove the stems, blanch, peel, remove seeds and cut into cubes. Peel the onion and garlic and chop finely. Trim the mushrooms and cut into quarters. Heat the oil in a saucepan and cook the onion and garlic for 1-2 minutes until translucent.

2.

Add the tomatoes and pour in the tomato juice and broth. Season with salt and pepper and simmer over medium heat for 40-45 minutes. Meanwhile, mix the beef with the egg, breadcrumbs and herbs and season with salt and pepper. From the mixture into small balls (approximately 40 grams or 1 1/2 ounce) and fry in hot clarified butter until brown.

3.

Puree the soup roughly with a stick blender, add the well-drained corn and mushrooms and the prepared meatballs. Season again, heat everything through briefly and pour into soup bowls. Serve garnished with chervil leaves and fresh guacamole.

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