Barbecue Meatball Soup

Barbecue Meatball Soup

0 Reviews
From: Diabetic Living Magazine

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

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
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


  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. Add cooked meatballs to soup; heat through. To serve, ladle soup into six serving bowls and sprinkle with blue cheese.

Nutrition information

  • Serving size: 1⅓ cups
  • Per serving: 243 calories; 11 g fat(4 g sat); 3 g fiber; 14 g carbohydrates; 21 g protein; 62 mcg folate; 53 mg cholesterol; 6 g sugars; 5,726 IU vitamin A; 60 mg vitamin C; 138 mg calcium; 2 mg iron; 540 mg sodium; 531 mg potassium
  • Nutrition Bonus: Vitamin A (115% daily value), Vitamin C (100% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2½ medium-fat protein, 2 vegetable, ½ fat

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