Vegetable Soup with Meatballs
Healthy, because
Even smarter
Nutritional values
Green beans bring vitamin B2 into the vegetable soup, which is involved in the glucose and fat metabolism. They also contain folic acid, another B vitamin which is important for blood formation. The essential oils from the leek strengthen our immune system by having a positive effect on our intestinal flora. If you would like to learn more about the intestines and our health, click here.
The vegetable soup with meatballs can be easily modified. For example, how about a tomato soup instead of the clear broth. For this, put the prepared vegetables in a litre of tomato juice and cut fresh tomatoes into the soup as well.
(Percentage of daily recommendation)
| Calorie | 540 cal. | (26 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 82.7 μg | (138 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 17 mg | (142 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 180 μg | (60 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 18 μg | (40 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,137 mg | (28 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 6.5 mg | (81 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 291 mg | |||
| Cholesterol | 133 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 l Beef broth
- 2 carrots
- 1 stalk Leeks
- 250 grams green Beans
- 150 grams small Pasta shell
- salt
- freshly ground peppers
- 500 grams mixed Ground meat
- 1 egg
- 2 Tbsps breadcrumbs
- Caraway (ground)
- 150 grams Peas
Preparation steps
Pour the broth in a pot and bring to a boil.
Meanwhile, peel the carrots and dice finely. Rinse leek, trim and cut into rings. Rinse the beans, trim and cut in half or leave whole, depending on the size. Pour the prepared vegetables and the pasta shells in the broth, season with salt and pepper and simmer for about 5 minutes.
Knead ground beef in a bowl with the egg and the breadcrumbs. Season with salt, pepper and caraway seeds and it shape into small balls. Add along with the peas to the soup and cook over low heat until meat is done, 6-8 minutes.
Season the soup and serve in bowls.
