Directions:
- About 1 hour before serving: In large saucepan, melt 3 tablespoons butter. In it, saute onion and carrots until golden brown.
- Add flour, cayenne pepper and bouillon cubes. Add 5 1/2 cups water and bring to a boil while stirring constantly.
- Simmer, partially covered, for 15 minutes.
- Meanwhile, make meatballs combining meat, 1/4 cup snipped parsley, seasoned salt, bread crumbs and egg. Form into about 25 balls.
- In a skillet, melt 1 tablespoon butter. In it, saute meatballs until brown on all sides.
- Add to soup together with frozen peas and sherry and simmer 5 minutes.
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 352.51 Kcal (1476 kJ) | ||
| Calories from fat | 56.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.25g | 10% | |
|---|---|---|---|
| Cholesterol | 74.91mg | 25% | |
| Sodium | 1982.33mg | 83% | |
| Potassium | 739.03mg | 16% | |
| Total Carbs | 25.56g | 9% | |
| Sugars | 2.67g | 11% | |
| Dietary Fiber | 2.94g | 12% | |
| Protein | 30.76g | 62% | |
| Vitamin C | 9.4mg | 16% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 2.9mg | 16% | |
| Calcium | 98.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 40.27 Kcal (169 kJ) | ||
| Calories from fat | 6.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.71g | 10% | |
|---|---|---|---|
| Cholesterol | 8.56mg | 25% | |
| Sodium | 226.45mg | 83% | |
| Potassium | 84.42mg | 16% | |
| Total Carbs | 2.92g | 9% | |
| Sugars | 0.31g | 11% | |
| Dietary Fiber | 0.34g | 12% | |
| Protein | 3.51g | 62% | |
| Vitamin C | 1.1mg | 16% | |
| Iron | 0.3mg | 16% | |
| Calcium | 11.3mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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