Vegetable Soup with Noodles and Meatballs
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
646
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 646 cal. | (31 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 34.4 μg | (57 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.7 mg | (114 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 733 mg | (18 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 198 mg | |||
| Cholesterol | 133 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Ground meat (pork)
- 1 garlic clove
- 1 tsp freshly grated ginger
- 1 egg
- 2 Tbsps White bread crumbs
- light soy sauce
- 2 Tbsps vegetable oil
- 250 grams wide Rice noodles
- 800 milliliters Vegetable broth
- 200 grams Green beans
- 150 grams Baby corn cob
Preparation steps
1.
Place the ground pork in a bowl. Peel garlic and chop finely. Add garlic, ginger and egg to the pork. Add enough breadcrumbs until the mixture is easy to shape. Season with soy sauce and shape it into small balls. Pan-fry in hot oil until golden brown all over, 6-8 minutes.
2.
Prepare pasta according to package directions.
3.
Boil the vegetable stock. Rinse green beans and cut into 3-4 cm (approximately 1 inch) long pieces. Rinse the baby corn and cut into small pieces. Add both to the broth and simmer for about 8 minutes. Drain the pasta and add the meatballs to the soup. Keep hot until ready to serve and season with soy sauce.
4.
Serve in a small bowl garnished with diced onions and cilantro.
