Wedding Soup with Meat Cakes and Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 314 cal. | (15 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 48.7 μg | (81 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 596 mg | (15 %) | ||
| Calcium | 194 mg | (19 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 198 mg | |||
| Complete sugar | 12 g |
Ingredients
- For the soup
- 1 Cucumber
- 1 bunch Dill
- 1 bunch parsley
- 1 bunch Basil
- 1 bunch scallions
- 1 tsp salt
- sugar
- For the meat cakes and dumplings
- 1 stale White roll
- 100 milliliters milk
- 50 grams cooked ham
- 3 eggs
- 3 Tbsps soft butter
- 60 grams Pastry flour
- 2 Tbsps chopped Fresh herbs
- salt
- freshly ground peppers
- Fresh herbs (for garnish)
Preparation steps
For the soup: Rinse cucumber and thinly slice. Rinse herbs, shake dry, pluck leaves or tips and discard stems. Rinse and slice scallions. Combine scallion greens and herbs, setting some aside for garnish. Add 500 ml (approximately 2 cups) of salted water and boil for 5 minutes, then pour over cucumber slices. Let cool and chill, covered, for about 6 hours or let it sit overnight.
For the meat cakes: Remove crusts from bread and soak in milk. Mince ham. Separate 1 egg. Squeeze bread, mix with 2 tablespoons butter, ham, egg yolk and 1 teaspoon of flour, salt and pepper. Beat egg white until stiff and fold into mixture.
Grease pan with butter. Spread meat mixture to about finger thick, bake in a preheated oven at 200°C (approximately 390°F) for about 15 minutes until golden. Remove, let cool and cut into diamond shapes.
For the dumplings: Combine remaining eggs, remaining flour and chopped herbs. Season with salt and pepper. Use a teaspoon to form small dumplings and place in boiling salted water. Remove and drain. Repeat until all of the mixture has been cooked.
Boil soup, season with salt, pepper and sugar. Add meat cakes and dumplings. Serve garnished with remaining herbs.
