Spinach Soup with Meatballs
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
320
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 320 cal. | (15 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 241.7 μg | (403 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 686 mg | (17 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 199 mg | |||
| Cholesterol | 53 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Spinach (frozen)
- 2 onions
- 2 Tbsps vegetable oil
- 400 milliliters Vegetable broth
- 400 milliliters lamb stock
- 100 grams chickpeas (canned)
- 250 grams Ground lamb
- 100 grams Veal sausage
- 50 grams Spinach (chopped, frozen)
- 1 garlic clove
- salt
- peppers
Preparation steps
1.
Peel the garlic and squeeze through a press. Thaw the spinach and drain. Mix all the ingredients for the meatballs and knead with wet hands. Form into walnut-sized balls.
2.
For the soup, take half the onions and cut into small cubes. Defrost the spinach and optionally coarsely chop. Drain the excess water. In hot oil saute the thawed spinach, then add vegetable and lamb stock. Simmer for approximately 10 minutes. Add the meatballs and the drained chickpeas, reduce temperature and let meatballs cook in the soup for 10-15 minutes. Season the soup with salt and pepper, transfer to bowls and serve.
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