mediterranean meatball soup
(1 rating)
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The Mediterranean favors all in a bowl of comfort soup. Just in time for the winter months... A great Diabetic meal.
(1 rating)
yield
6 ( 1 1/2 cups)
prep time
5 Min
cook time
30 Min
Ingredients For mediterranean meatball soup
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1/4 cegg substitute
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3/4 csoft whole wheat bread crumbs
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4 clovegarlic
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2 tspsnipped fresh rosemary or 1/2 tea of dried
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1 lbground turkey
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1 Tbspolive oil
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3 mdcarrots, peeled n coarsely chopped
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2 mdyellow or/red bell pepper bite side
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1 mdonion, chopped
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2 cbeef stock, unsalted
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1 ozgreat northern beans, rinsed and drained
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1/2 cquick cooking barley
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4 cpackaged fresh baby spinach leaves
How To Make mediterranean meatball soup
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1Preheat oven to 350 degrees. In a large bowl, combine bread crumbs, egg, half of the garlic, half of the rosemary, and 1/4 teaspoon black pepper. Add ground turkey: mix well. Shape meat mixture into 1 1/2 meatballs. Place meatballs in a foil-lined 15x10x1 inch baking pan. Bake about 15 minutes or until done in centers (160).Set aside.
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2In a 5-6 quart Dutch oven, heat oil over med heat. Ass carrots, sweet peppers, onion, ad remaining garlic: cook 5 minutes, stirring occasionally. Add beef stock , 2 cup water, Great northern beans, barley: reduce heat. cover and simmer about 15 minutes or until barley in tender.
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3Add meatballs to barley mixture: heat through. Stir in spinach just before serving.
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