Directions:
- Heat olive oil in stock pot; add onions and carrots.
- Add ginger and cloves; add celery; add scallions; saute a bit.
- Add chicken stock, parsley and bay leaf.
- Bring to a boil then simmer for 20 minutes.
- Bring back to boil.
- Combine all meatball ingredients.
- Form 1 inch meatballs.
- Drop into boiling stock.
- Cook 30 more minutes, covered, on a low simmer. Add peas last 5 minutes of cooking.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 400.54 Kcal (1677 kJ) | ||
| Calories from fat | 134.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.95g | 23% | |
|---|---|---|---|
| Cholesterol | 101.88mg | 34% | |
| Sodium | 555.74mg | 23% | |
| Potassium | 1001.79mg | 21% | |
| Total Carbs | 40.15g | 13% | |
| Sugars | 9.78g | 39% | |
| Dietary Fiber | 2.77g | 11% | |
| Protein | 26.7g | 53% | |
| Vitamin C | 11.1mg | 18% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 2.2mg | 12% | |
| Calcium | 56.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 77.26 Kcal (323 kJ) | ||
| Calories from fat | 25.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.88g | 23% | |
|---|---|---|---|
| Cholesterol | 19.65mg | 34% | |
| Sodium | 107.19mg | 23% | |
| Potassium | 193.22mg | 21% | |
| Total Carbs | 7.74g | 13% | |
| Sugars | 1.89g | 39% | |
| Dietary Fiber | 0.53g | 11% | |
| Protein | 5.15g | 53% | |
| Vitamin C | 2.1mg | 18% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.4mg | 12% | |
| Calcium | 10.9mg | 6% | |
* 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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