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Mixed Veg. Soup With Rice And Cheese Balls

KristalP's picture
Ingredients
  Onions 2
  Cream fresh 1⁄2 Cup (8 tbs)
  Potatoes 2
  Milk 1⁄2 Cup (8 tbs)
  Carrots 4
  Cheese balls 1 Cup (16 tbs)
  Pumpkin 300 Gram
  Parsley 1 Tablespoon
  Butter 50 Gram
  Salt To Taste
  Pepper To Taste
Directions

Cut the vegetables into big pieces.
Wash, add 8 cups water and cook in a pressure cooker.
Cool - remove from heat.
Blend the mixture in a liquidiser.
Add the butter & boil for 10 minutes.
Warm the milk.
Add warm milk, cream, salt and pepper, before serving.
Add the cheese balls, garnish with parsley.
Serve very hot.
FOR THE CHEESE BALLS 2 Tbl.
sp.
cooked rice 2 pinches chilli powder 2 Tbl.
sp.
grated cheese 2 Pinches salt 1 level Tbl.sp.
flour Mix all the ingredients.
Shape into small round balls.
Deep fry - Serve hot with the Soup.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Dish: 
Soup
Servings: 
6

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4.057895
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 423 Calories from Fat 221

% Daily Value*

Total Fat 25 g38%

Saturated Fat 9 g44.9%

Trans Fat 0.8 g

Cholesterol 26.5 mg8.8%

Sodium 575.4 mg24%

Total Carbohydrates 47 g15.8%

Dietary Fiber 8.2 g32.9%

Sugars 7.6 g

Protein 7 g14.3%

Vitamin A 219.8% Vitamin C 44.9%

Calcium 9.6% Iron 7.3%

*Based on a 2000 Calorie diet

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Mixed Veg. Soup With Rice And Cheese Balls Recipe