Italian Meatball Soup - 30.2g Carbs
From: 1,001 Recipes For People with Diabetes
1 1/2 lb ground turkey
2 egg whites
1/4 cup seasoned dry bread crumbs
4 cloves garlic, minced, divided
3 Tbsp Italian seasoning, divided
Olive oil cooking spray
4 cans (15 ox each) reduced-sodium chicken broth
3 cups water
2 cups green beans, diagonally cut into 1/2-inch pieces
4 medium carrots, sliced
2 medium onions, coarsely chopped
8 oz thin spaghetti, uncooked, broken into 2-to 3-inch pieces
2 medium plum tomatoes, coarsely chopped
Salt and pepper, to taste
Mix ground turkey, egg whites, bread crumbs, 2 cloves of garlic, and 2 tablespoons of Italian seasoning until well blended; shape mixture into 32 meatballs. Spray large saucepan with cooking spray; heat over medium heat until hot. Cook meatballs until browned on all sides, 5 to 7 minutes.
Add chicken broth, water, green beans, carrots, onions, remaining 2 cloves garlic, and remaining 1 tablespoon Italian seasoning to saucepan; heat to boiling. Reduce heat and simmer, covered until vegetables are almost tender, about 8 minutes.
Heat soup to boiling; add pasta and tomatoes. Reduce heat and simmer, uncovered, until pasta is al dente, about 10 minutes. Season to taste with salt and pepper.
Servings: 8
Serving Size: about 2 cups each
Nutrition per Serving: 270 Calories, 8.7g Fat, 31.7mg Cholesterol, 174mg Sodium, 30.2g Carbs, 19g Protein
Diabetic Exchanges: 1 1/2 Bread, 2 Meat, 1/2 Fat
Posted by: chefgloria1030@yahoo.com
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