Pasta and Vegetable Soup with Meatballs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 622 cal. | (30 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 49.6 μg | (83 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 13.5 mg | (113 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 99 μg | (33 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 869 mg | (22 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 14.5 g | |||
| Uric acid | 205 mg | |||
| Cholesterol | 145 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the meatballs
- 2 slices day-old Toast
- 5 Tbsps Whipped cream (at least 30% fat content)
- 1 garlic clove
- 400 grams mixed Ground meat
- 1 large egg
- 1 Tbsp chopped parsley
- ½ Tbsp chopped rosemary
- Lemon peel
- breadcrumbs (as needed)
- salt
- freshly ground peppers
- 2 Tbsps butter
Preparation steps
For the meatballs, soak the day-old bread in the cream briefly. Peel the garlic and finely chop. Mix the ground beef with the egg, garlic, well-drained bread, parsley, rosemary and lemon peel. Add some bread crumbs if the dough is too soft. Season with salt and pepper and knead into a dough, then form into small meatballs. Heat the butter in a pan and brown the meatballs in batches for about 3 minutes on all sides. Remove and drain on paper towels.
For the soup, peel the onion and finely chop. Rinse the leek, cut in half and clean thoroughly. Cut into thick slices in about 1 cm (approximately 1/3 inch) wide. Peel and rinse the carrots and zucchini and cut into 1 cm (approximately 1/3 inch) thick slices. Fry the onion in the oil until translucent. Add the vegetables and sauté briefly for about 3 minutes. Pour in the vegetable stock and simmer for about 10 minutes.
In the meantime, cook the pasta in boiling salted water until al dente. Drain, then and set aside. Add the meatballs to the soup and simmer over low heat for about 10 minutes, then add the pasta and season with salt, pepper and ground nutmeg. Serve in soup plates garnished with chopped parsley.
