Ready in one hour, this soup will warm you up on a cool fall day.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees 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 degrees 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.

Nutrition Facts

243 calories; protein 21g 42% DV; carbohydrates 13.6g 4% DV; dietary fiber 3.2g 13% DV; sugars 6.3g; fat 11.2g 17% DV; saturated fat 4.1g 21% DV; cholesterol 53.3mg 18% DV; vitamin a iu 5725.7IU 115% DV; vitamin c 60.5mg 101% DV; folate 61.9mcg 16% DV; calcium 138.3mg 14% DV; iron 2.4mg 13% DV; magnesium 37.1mg 13% DV; potassium 531.2mg 15% DV; sodium 540.4mg 22% DV.