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


Recipe Summary

25 mins
1 hr


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

1 1/2 cups
301 calories; protein 25g; carbohydrates 31g; dietary fiber 7g; sugars 4g; fat 10g; saturated fat 3g; cholesterol 49mg; sodium 400mg.

2 1/2 lean protein, 1 1/2 starch, 1 1/2 vegetable, 1/2 fat