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Meatball Soup Recipe
|White wine||1 Cup (16 tbs)|
|Sauerkraut||2 Cup (32 tbs)|
|Lean ground beef||8 Ounce|
|Dried mixed herbs||1 Pinch|
|Black pepper||1 Pinch|
|Tomato paste||1 Teaspoon|
|Chopped parsley||3 Tablespoon|
|Black pepper||1⁄2 Teaspoon|
|Natural yogurt||2⁄3 Cup (10.67 tbs)|
Calories 271 Calories from Fat 71
% Daily Value*
Total Fat 8 g12.3%
Saturated Fat 3.1 g15.5%
Trans Fat 0 g
Cholesterol 39.8 mg
Sodium 975.1 mg40.6%
Total Carbohydrates 20 g6.5%
Dietary Fiber 3.9 g15.5%
Sugars 11.8 g
Protein 20 g40.3%
Vitamin A 20.7% Vitamin C 52.2%
Calcium 11.5% Iron 18.6%
*Based on a 2000 Calorie diet
Put the wine and stock in a saucepan and bring to the boil.
Add the sauerkraut, onion and sugar and simmer for 40 minutes.
Mix the ground beef with the herbs, salt, pepper and tomato paste.
With wet hands form the mixture into small balls.
Add to the pan and cook for 5 minutes, or until the meatballs are firm when pressed.
Pour the soup into individual bowls.
Sprinkle with parsley and pepper and put a spoonful of yogurt in the center of each.