Homemade meatballs flavored with garlic and rosemary take center stage in this simple 1-hour soup recipe. Great Northern beans and barley add a healthy dose of protein and fiber to this hearty and filling dish. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Combine bread crumbs, egg, half of the garlic, half of the rosemary, and the ground pepper in a large bowl. Add ground beef; mix well. Shape the meat mixture into 1 1/2-inch meatballs. Place the meatballs in a foil-lined 15x10-inch baking pan. Bake about 15 minutes or until done in centers (160 degrees F). Set aside.

  • Heat oil over medium heat in a large pot. Add carrot, bell pepper, onion, and the remaining garlic; cook for 5 minutes, stirring occasionally. Add beef stock, the water, Great Northern beans, barley, and the remaining rosemary. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until the barley is tender.

  • Add the meatballs to the barley mixture; heat through. Stir in spinach just before serving.

Nutrition Facts

301 calories; total fat 10g 15% DV; saturated fat 3g; cholesterol 49mg 16% DV; sodium 400mg 16% DV; potassium -1mg; carbohydrates 31g 10% DV; fiber 7g 28% DV; sugar 4g; protein 25g 50% DV; exchange other carbs 2; vitamin a iu -1IU; vitamin c -1mg; folate -1mcg; calcium -1mg; iron -1mg; magnesium -1mg; thiamin -1mg.