Vegetables and lean meatballs streamline a traditional Italian meatball soup to make it lighter while keeping all the great flavor. Save some of the meatball soup to make a delicious casserole for later.

Diabetic Living Magazine
Source: Diabetic Living Magazine

Gallery

Recipe Summary

active:
40 mins
total:
1 hr
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with foil. Coat foil with cooking spray; set aside. In a large bowl combine bread crumbs, egg product, garlic, Italian seasoning, and black pepper. Add ground beef and ground turkey; mix well.

    Advertisement
  • Using damp hands, shape meat mixture into 1- to 1 1/4-inch meatballs (45 to 50 meatballs total). Place meatballs in the prepared baking pan. Bake 12 to 15 minutes or until done in centers (165 degrees F).

  • Transfer half of the cooked meatballs to a 4-cup glass measuring cup; set aside. In a 6-quart Dutch oven, combine the remaining cooked meatballs, the broth, the water, mushrooms, and crushed red pepper. Bring to boiling; reduce heat. Simmer, uncovered, 2 minutes. Add stir-fry vegetables. Bring to boiling; reduce heat. Simmer, covered, 2 minutes. Add Swiss chard (if using), tomatoes, and zucchini. Cover and cook about 2 minutes more or just until chard and zucchini are tender.

  • Add spinach (if using). Cook 1 minute more. Ladle enough of the vegetables and broth over the meatballs in the measuring cup to measure 3 cups total mixture. Store as directed (see Tip); use to make Cheesy Meatball Casserole. Divide the remaining mixture from the Dutch oven among six serving bowls. If desired, sprinkle with Parmesan cheese and serve with optional crusty bread.

Associated Recipes

Nutrition Facts

143 calories; protein 16.3g 33% DV; carbohydrates 10.3g 3% DV; dietary fiber 4.6g 18% DV; sugars 6g; fat 3.9g 6% DV; saturated fat 1.5g 7% DV; cholesterol 31mg 10% DV; vitamin a iu 960.2IU 19% DV; vitamin c 12.8mg 21% DV; folate 21.7mcg 5% DV; calcium 41.8mg 4% DV; iron 2mg 11% DV; magnesium 32.6mg 12% DV; potassium 503.9mg 14% DV; sodium 407.7mg 16% DV.
Advertisement

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
10/23/2018
Note that the Ingredients list indicates "6 servings" but the Nutrition list indicates the serving size as "1/16 of the casserole each" Read More
Advertisement