Mediterranean Meatball Soup Recipe

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Mediterranean Meatball Soup



The Mediterranean favors all in a bowl of comfort soup. Just in time for the winter months... A great Diabetic meal.

★★★★★ 1 vote
6 ( 1 1/2 cups)
5 Min
30 Min


1/4 c
egg substitute
3/4 c
soft whole wheat bread crumbs
4 clove
2 tsp
snipped fresh rosemary or 1/2 tea of dried
1 lb
ground turkey
1 Tbsp
olive oil
3 medium
carrots, peeled n coarsely chopped
2 medium
yellow or/red bell pepper bite side
1 medium
onion, chopped
2 c
beef stock, unsalted
1 oz
great northern beans, rinsed and drained
1/2 c
quick cooking barley
4 c
packaged fresh baby spinach leaves


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.
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.
3Add meatballs to barley mixture: heat through. Stir in spinach just before serving.

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