Tomato-corn Soup with Meatballs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 532 cal. | (25 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 35.2 μg | (59 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 16.8 mg | (140 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 132 μg | (44 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 30.5 μg | (68 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 1,538 mg | (38 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 13.2 g | |||
| Uric acid | 241 mg | |||
| Cholesterol | 137 mg | |||
| Complete sugar | 12 g |
Ingredients
- 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)
Preparation steps
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.
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.
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.
