Nutrition per serving may change if servings are adjusted.
¾ cup soft whole wheat bread crumbs
¼ cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
3 cloves garlic, minced
¼ teaspoon black pepper
¼ teaspoon smoked paprika or sweet paprika
1 pound 90% lean ground beef
2 medium carrots, thinly sliced
2 stalks celery, thinly sliced
2 medium red, yellow and/or green sweet peppers, cut into thin bite-size strips
1 medium onion, chopped
1 tablespoon canola oil
3 cups water
1 cup lower-sodium beef broth
½ cup light barbecue sauce
3 cups coarsely chopped, trimmed collard greens, mustard, greens, or kale
½ cup crumbled reduced-fat blue cheese
Preheat oven to 350°F. For meatballs, in a large bowl combine bread crumbs, egg, garlic, black pepper and paprika. Add ground beef; mix well. Shape meat mixture into twenty-four 1-inch meatballs. Place meatballs in a foil-lined 13x9x2-inch baking pan. Bake about 15 minutes or until done in centers (160°F). Set aside.
Meanwhile, in a 4- to 5-quart Dutch oven, cook carrots, celery, sweet peppers and onion in hot oil over medium heat for 5 minutes, stirring occasionally. Add water, broth, and barbecue sauce. Bring to boiling. Add collard greens. Return to boiling; reduce heat. Simmer, uncovered, for 5 to 7 minutes or until vegetables are tender.
Add cooked meatballs to soup; heat through. To serve, ladle soup into six serving bowls and sprinkle with blue cheese.