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Sour meatball soup is made by simmering beef or lamb meatballs in a tangy broth with vegetables and lemon or souring agents.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
85
KCAL / 100G
Carbs
6.2g
· 29%
Protein
5.8g
· 27%
Fat
4.1g
· 44%
Fiber
1.2g
Vitamins
B12
0.36µg · 15% DV
B3
1.1mg · 7% DV
Biotin
2.2µg · 7% DV
B5
0.28mg · 6% DV
Minerals
Sodium
320mg · 14% DV
Zinc
1mg · 9% DV
Selenium
4.2µg · 8% DV
Phosphorus
54mg · 8% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.2g
MONOUNSATURATED
1.6g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 3.7:1
Below the ideal 4:1 — a good omega balance.
Sour meatball soup contains 85 calories per 100 g.
Sour meatball soup provides 5.8 g of protein per 100 g.
Yes. It contains 6.2 g of carbohydrates per 100 g.
There are 4.1 g of fat in 100 g of sour meatball soup.
Sour meatball soup contains 1.2 g of fiber per 100 g.
The glycemic index of sour meatball soup is 38.
Its glycemic index is 38. This value can be useful for people monitoring the glycemic impact of foods.
Sour meatball soup is compatible with omnivore, Mediterranean, and flexitarian eating patterns. It provides 85 calories per 100 g.
Yes. Based on the provided diet compatibility information, sour meatball soup is suitable for a Mediterranean eating pattern.
Sour meatball soup is classified as minimally processed.
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Nutrition data compiled from USDA FoodData Central and scientific sources.