6 Serves
78 Mins
Prepare the pork bones by rinsing them thoroughly and place them into a large stock pot filled with water.
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Vitamin E
1 mg / 15 mgVitamin K
101 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
20 µg / 400 µgCalcium
98 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
62 mg / 420 mgPhosphorus
330 mg / 1,250 mgPotassium
1003 mg / 4,700 mgSodium
823 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
51 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
5 g / 20 gCholesterol
100 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
Bring the water to a boil, then reduce heat to a simmer. Add salt and pepper to season the broth base.
Add the boiling potatoes and onions to the pot, allowing them to cook until tender.
Gently drop the doughboys into the simmering broth and cover the pot to steam them until cooked through.
Stir in the fresh greens, such as watercress or puha, and cook for a final few minutes until wilted, then serve hot.
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Ethiopian
German