Lebanese Eima Soup

Amina Al-AhmadChef

Ingredjenti

• Meatballs (ground beef mixed with onion, parsley, spices, and salt)
  0.5 kilogram
• Riz
  0.5 cup
• Vermicelli
  0.5 cup
• Żejt
  2 tablespoons
• Tomato paste, dissolved in water
  1 tablespoon
• Salt
  0
• Bżar iswed
  0

Passi

1. 1

   Divide the meat into very small balls the size of a pistachio.

   Għodda meħtieġa:

   Pan

   recipe.minutes
2. 2

   Fry the meatballs in the oil, stirring occasionally until browned on all sides.

   recipe.minutes
3. 3

   Pour one and a half liters or about 6 cups of water into a pot and place it on the heat until it boils, then add the meatballs, tomato paste, rice, vermicelli, salt, and pepper. Cook the mixture until the rice is done.

   Għodda meħtieġa:

   Kazzola

   recipe.minutes
4. 4

   To serve, pour the soup into serving bowls and serve hot.

   recipe.minutes

Fatti tan-Nutrizzjoni

Fatti Nutrizzjonali tal-Ingredjenti (għal kull 100g)

Rizgħal kull 100g

Enerġija130 kcal

Proteini2.7 g

Xaħam Totali0.3 g

Karboidrati28.2 g

Fibri Dietetiċi0.4 g

Zokkor Totali0.1 g

Vermicelligħal kull 100g

Enerġija371 kcal

Proteini13 g

Xaħam Totali1.5 g

Karboidrati75 g

Fibri Dietetiċi3 g

Zokkor Totali0.5 g

Żejtgħal kull 100g

Enerġija884 kcal

Xaħam Totali100 g

Saltgħal kull 100g

Irmied100 g

Bżar iswedgħal kull 100g

Enerġija250 kcal

Proteini10 g

Xaħam Totali4 g

Karboidrati64 g

Fibri Dietetiċi25 g

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

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