Vegetable Soup with Meatballs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 528 cal. | (25 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.8 g | (43 %) |
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 153.4 μg | (256 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 16.2 mg | (135 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 272 μg | (91 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 27 μg | (60 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 1,849 mg | (46 %) | ||
| Calcium | 254 mg | (25 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 303 mg | |||
| Cholesterol | 146 mg | |||
| Complete sugar | 18 g |
Ingredients
- For the soup
- 4 carrots
- 1 stalk Leeks
- ½ Celery root
- 1 onion
- 2 Tbsps Canola oil
- 800 milliliters Vegetable broth
- salt
- peppers
- 80 white Beans
- For the meatballs
- 1 stale White roll
- 1 egg
- 350 grams Ground meat (mixed)
- ½ tsp dried marjoram
Preparation steps
For the soup: Peel the carrots and cut into slices. Set aside 2 handfuls of carrot slices. Rinse, trim and cut the leek and celery into pieces. Peel, dice and sauté the onion in a large pot with 1 tablespoon of oil. Gradually add other vegetables and cook briefly, then pour in the vegetable stock. Season with salt and pepper and simmer for about 20 minutes. Strain through a sieve into another pot.
For the meatballs: Soak the bread in some lukewarm water until moistened, then squeeze out water. Add to the ground beef along with the eggs. Season with marjoram, salt and pepper. Knead the mixture until smooth and form into small balls with damp hands. Heat 1-2 tablespoons of oil in a pan and saute meatballs until golden brown for about 3 minutes.
Add reserved carrots to the soup and cook for about 7 minutes. Add the beans and meatballs and heat through.
Serve immediately, with bread if desired.
