Tomato Soup with Meatballs
(0 votes)
(0 votes)
Health Score:
78 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
354
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 354 cal. | (17 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 18.9 μg | (32 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 727 mg | (18 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 119 mg | |||
| Cholesterol | 102 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- For the meatballs
- 2 slices day-old Toast
- 5 Tbsps Whipped cream
- 500 grams Ground meat
- 1 large egg
- salt
- freshly ground peppers
- Lemon peel
- 1 Tbsp parsley (chopped)
- ½ Tbsp rosemary (chopped)
- 1 garlic clove (pressed)
- butter
- For the tomato soup
- 2 shallots
- 1 garlic clove
- 4 Tbsps olive oil
- 1 Tbsp Tomato paste
- 800 grams chopped Tomatoes
- 400 milliliters Vegetable broth
- salt
- ½ tsp sugar
- freshly ground peppers
- 3 Tbsps chopped Fresh herbs (parsley, dill, basil)
- Dill (for garnish)
Preparation steps
1.
For the meatballs: Pour the cream over the bread and soak briefly. Mix ground meat with the egg, garlic, parsley, rosemary, lemon zest and well-squeezed bread, season with salt and pepper and knead well. Shape the mixture into small balls.
2.
For the tomato soup: Peel the shallots and garlic and chop finely. Sauté in a pan In hot olive oil until translucent. Stir in the tomato paste and add the tomatoes (including liquid) and broth. Simmer about 20 minutes and season with salt, sugar and pepper.
3.
Brown the meatballs in a skillet in butter until golden brown on all sides, about 8 minutes. Add the meatballs to the soup and mix in the herbs. Serve garnished with dill.
