mediterranean meatball soup
(1 RATING)
The Mediterranean favors all in a bowl of comfort soup. Just in time for the winter months... A great Diabetic meal.
No Image
prep time
5 Min
cook time
30 Min
method
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yield
6 ( 1 1/2 cups)
Ingredients
- 1/4 cup egg substitute
- 3/4 cup soft whole wheat bread crumbs
- 4 cloves garlic
- 2 teaspoons snipped fresh rosemary or 1/2 tea of dried
- 1 pound ground turkey
- 1 tablespoon olive oil
- 3 medium carrots, peeled n coarsely chopped
- 2 medium yellow or/red bell pepper bite side
- 1 medium onion, chopped
- 2 cups beef stock, unsalted
- 1 ounce great northern beans, rinsed and drained
- 1/2 cup quick cooking barley
- 4 cups packaged fresh baby spinach leaves
How To Make mediterranean meatball soup
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Step 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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Step 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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Step 3Add meatballs to barley mixture: heat through. Stir in spinach just before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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