Meat ball Soup
1. Add broth, water mixture and tomato sauce. Bring to boil and reduce heat to simmer.
2. Prepare the meatballs. Mix rice into meat, adding mint leaves, raw eggs, salt and pepper. Form mixture into 1-inch meatballs.
3 Add the meatballs to the simmering soup, one at a time. Cover and let simmer for 1/2 hour. Add the veggies carrots zucchini towards the end of the 1/2 hour. Add a few pinches of oregano parsley and chile powder.
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Serving Size: 1 Serving (874g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 63 | ||
Calories from Fat: 3 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 3649.9mg | 126 % | |
Potassium 744mg | 20 % | |
Total Carbohydrate 8.1g | 2 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 6g | ||
Protein 8.2g | 12 % | |
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: 63
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