Try this Catalan Meatball Soup recipe, or contribute your own.
Suggest a better descriptionTo make the meatballs, put the ground pork and veal in a bowl with the grated onion, garlic, egg, chopped mint, and half the chopped parsley. Stir in the bread crumbs, cinnamon, salt, and pepper. Using your hands, mix to a paste and form into 1/2-inch balls. Toss in flour until lightly coated.
Heat the oil in the skillet and saute the balls over high heat to give a little colour and to firm them up a little.
To make the soup, put the stock in a large saucepan and bring to a boil. Add the tomato puree, tomatoes, noodles, salt, and pepper.
Add the meatballs to the pan and simmer gently for 5 minutes. Stir in the remaining parsley and serve with the mint leaves on top.
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Serving Size: 1 Serving (476g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 383 | ||
Calories from Fat: 197 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.9g | 29 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 10.9g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 219.8mg | 68 % | |
Sodium 493.1mg | 17 % | |
Potassium 799.4mg | 21 % | |
Total Carbohydrate 21.6g | 6 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 19.6g | ||
Protein 24.5g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 383
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