Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- HERBED BALL
- 1 lb ground beef or veal
- 1 1/2 cups rice, raw,well rinsed
- 1 teaspoon salt
- 1/4 teaspoon turmeric, ground
- 1/4 teaspoon pepper
- 2 tablespoons tarragon, dried
- 2 bunches Italian parsley, chopped fine in a processor
- 1 cup leeks, fine chopped
- 1/2 cup dill, fresh
- 1/2 cup onions, chopped fine
- BROTH
- 3 tablespoons oil
- 2 medium onions, sliced
- 1/4 teaspoon turmeric, ground
- 1 cup tomatoes, chopped
- 1 teaspoon salt
- 5 cups water
- 1 cup green peas (fresh or frozen)
- =
Directions
Mix all the meatball ingredients together and roll into balls, 2-1/2 inches in diameter, firmly packed.
Refrigerate them for 1 hour.
To make the broth, heat the oil in a pan or soup kettle, add the onions and turmeric, and stir-fry over moderate heat until light brown, about 3 minutes.
Add the tomatoes and salt and stir-fry for 2 minutes more.
Add the water and bring to a boil.
Moisten your hands with cold water.
Take each herbed ball and roll it firmly; add the balls to the broth very carefully, one at a time, so that they do not not fall apart.
The water should just cover the balls.
Cover the pan and cook over moderately low heat, without stirring, for 45 minutes.
Add the green peas and cook for 10 minutes more.
The broth will reduce somewhat, the balls swell considerably due to the expansion of the rice.
Serve warm-- with the meatballs in the broth.