Ready in one hour, this soup will warm you up on a cool fall day. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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  • 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; 11.2 g total fat; 4.1 g saturated fat; 53 mg cholesterol; 540 mg sodium. 531 mg potassium; 13.6 g carbohydrates; 3.2 g fiber; 6 g sugar; 21 g protein; 5726 IU vitamin a iu; 60 mg vitamin c; 62 mcg folate; 138 mg calcium; 2 mg iron; 37 mg magnesium;