Vegetable Soup with Marrow Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 376 cal. | (18 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 96 μg | (160 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 16.3 mg | (136 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 7.7 μg | (257 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 1,337 mg | (33 %) | ||
| Calcium | 208 mg | (21 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 8.4 mg | (105 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 321 mg | |||
| Cholesterol | 195 mg | |||
| Complete sugar | 9 g |
Ingredients
Preparation steps
For the broth, place meat and whole, unpeeled onion in 1.2 liters (approximately 5 cups) cold salted water and simmer about 2 hours.
Rinse carrot, leek and celery. Peel carrot and cut into strips. Trim celery and leek and cut diagonally into pieces.
For the dumplings, remove marrow from bones and mince. Rinse parsley, shake dry and chop finely. Remove crusts from bread and finely dice bread slices. Mix marrow, parsley, bread cubes and eggs, season with salt and pepper and mix into a dough.
Strain broth through a sieve and season with salt and pepper. Save meat for another use. Return broth to pot and stir in carrot, celery and leek.
With wet hands, from dumpling dough into 2-3 cm (approximately 3/4 to 1 inch) dumplings. Add dumplings to broth and simmer about 15 minutes.
Serve soup in warmed bowls and garnish with parsley.
