DIABETIC ITALIAN MEATBALL SOUP
Yield: 8 servings (about 2 cups each)
Source: "1,001 Recipes For People with Diabetes"
Via The Diabetic Gourmet Daily Recipe Mailer
INGREDIENTS
1-1/2 pounds ground turkey
2 egg whites
1/4 cup seasoned dry bread crumbs
4 cloves garlic, minced, divided
3 tablespoons Italian seasoning, divided
Olive oil cooking spray
4 cans (15 ounces 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 ounces thin spaghetti, uncooked, broken into 2-to 3-inch pieces
2 medium plum tomatoes, coarsely chopped
Salt and pepper, to taste
DIRECTIONS
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.
Nutritional Information Per Serving (about 2 cups):
Calories: 270, Fat: 8.7 g, Cholesterol: 31.7 mg,
Sodium: 174 mg, Protein: 19 g, Carbohydrate: 30.2 g
Diabetic Exchanges: 1-1/2 Bread, 2 Meat, 1/2 Fat
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