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Ingredients
Utensils
Stovetop, Cookeo, Peeler, Frying pan
recipe
Step 1
Cook the meatballs according to pack instructions.
Step 2
Meanwhile. wash & cut the the zucchini & carrots into small cubes.
Step 3
Peel & finely mince the onions.
Step 4
In the Cookeo bowl, add a drizzle of olive oil & the veg. Cook for 5 mins in mode 'dorer'.
Step 5
After 5 minutes, add the pasta, 250ml of water per person & the stock cube. Mix, cover & cook on pressure mode for 6-7 mins. *Check out our tips for this step
Step 6
Serve the pasta broth in a bowl & top with the meatballs. Add parmesan & fresh parsley, if you have some. Enjoy !
Pour un vrai moment de gourmandise, on vous conseille d'assaisonner la soupe d'origan, d'herbes de Provence & d'ail semoule.
- Hannah, Food Editor
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 447 cal. |
| Fat | 16 g |
| Carbohydrates | 46 g |
| Protein | 27 g |
| Fiber | 5 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Soupe italienne" contains: 447 Energy ; 16 g of Fat ; 46 g of Carbohydrates ; 27 g of Protein ; 5 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
A Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
D Green-score
The Green-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A+ to F. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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