Mediterranean Meatball Soup

Mediterranean Meatball Soup Recipe

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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 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

How to Make Mediterranean Meatball Soup


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

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