Tomato Soup with Meatballs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 428 cal. | (20 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 36.8 μg | (61 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16 mg | (133 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 18.1 μg | (40 %) | ||
| Vitamin B₁₂ | 4.8 μg | (160 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,251 mg | (31 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 233 mg | |||
| Cholesterol | 151 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the tomato soup
- 800 grams ripe Plum tomato
- 1 carrot
- 1 shallot
- 1 garlic clove
- 1 stalk Celery
- 100 grams diced Smoked bacon
- 1 Tbsp Tomato paste
- 600 milliliters Vegetable broth
- salt
- freshly ground peppers
- 1 Tbsp dried oregano
- For the meatballs
- 500 grams mixed Ground meat
- 2 Tbsps finely chopped parsley
- 1 egg
- 4 Tbsps breadcrumbs
- For serving
- oregano
Preparation steps
Step 1:
For the tomato soup: Blanch the tomatoes in a pot of boiling water, rinse with cold water to cool, peel and cut into pieces.
Step 2:
Peel and cut the carrots, shallot and garlic into small cubes. Rinse the celery and cut diagonally into slices.
Cook the bacon in a saucepan until golden. Add the vegetables and cook until starting to soften.
Add the tomatoes and tomato paste and cook until fragrant. Stir in the broth and season with salt and pepper to taste. Add the oregano. Simmer over medium heat for 30 minutes.
Step 3:
For the meatballs: In a bowl, knead the meat with the parsley, egg and breadcrumbs. Season with salt and pepper to taste. Shape into small meatballs.
Step 4:
For the tomato soup: Press the soup through a fine sieve. If necessary, add more broth. Season with salt and pepper to taste. Add the meatballs and simmer until cooked through.
For serving: Serve the soup and meatballs in soup plates and sprinkle with the oregano leaves.
