Vegetable Broth
with Meatballs
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Vegetable Broth - Vegetable Broth with Meatballs
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
393
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 393 cal. | (19 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 58.5 μg | (98 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 16.8 mg | (140 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 6.9 μg | (230 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 1,091 mg | (27 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 8 mg | (100 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 240 mg | |||
| Cholesterol | 136 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 500 grams Beef diced (z. B. Wade)
- ½ Celery root
- 4 carrots
- 1 stalk Leeks
- 1 stale White roll
- 500 grams Ground meat
- 1 egg
- salt
- freshly ground pepper
- 2 Tbsps parsley (chopped)
Preparation steps
1.
Put 1.2 liters of water with meat in a pot, bring to a boil then simmer for about 1 hour.
2.
Meanwhile peel celery and carrots. Cut celery into slices and quarters. Cut carrots diagonally into large pieces. Rinse leeks and cut into rings. Add to meat and simmer together for about 30 more minutes.
3.
For dumpling soak bun in a little water then squeeze. Mix bun with minced meat and egg. Season with salt and pepper and simmer in salted water for about 5 minutes until done. Then add to soup and season with salt and pepper. Serve sprinkled with parsley.
