6 Serves
80 Mins
In a large mixing bowl, combine ground beef, rice, finely chopped onion, garlic, and fresh mint. Season with salt and pepper, then shape the mixture into small, uniform meatballs.
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SyrianVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
19 µg / 400 µgCalcium
41 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
60 mg / 420 mgPhosphorus
282 mg / 1,250 mgPotassium
516 mg / 4,700 mgSodium
1737 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
7 g / 20 gCholesterol
70 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Heat vegetable oil in a large soup pot over medium heat. Sauté diced onions and tomatoes until softened.
Pour in the beef stock and bring to a gentle boil. Carefully drop the prepared meatballs into the simmering liquid.
Reduce heat to low, cover, and simmer for 30 minutes until the meatballs are cooked through and the flavors have melded. Adjust seasoning with salt and pepper before serving.
25
g35
g15
g
Japanese
Tunisian