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Flavorful Meatball Soup

Rebecca Phipps shares a favorite entree soup from her kitchen in Rural Hall, North Carolina. “My husband and I are both diabetics and like to find tasty recipes like this one that are in line with our dietary requirements.” TASTY TIP Rebecca Phipps likes to serve her Meatball Soup with baked wheat tortilla triangles, fresh fruit and a variety of cubed cheeses to round out this meal.

6 ServingsPrep: 30 min. Cook: 40 min.

Ingredients

1 pound lean ground turkey
2-1/2 teaspoons Italian seasoning, divided
1/4 teaspoon paprika
1/4 teaspoon salt, divided
1/4 teaspoon coarsely ground pepper, divided
4 teaspoons olive oil, divided
2 celery ribs, chopped
15 fresh baby carrots, chopped
1 small onion, chopped
1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (14-1/2 ounces) reduced-sodium chicken broth
3/4 cup chopped cabbage
3/4 cup cut fresh green beans
3 tablespoons shredded part-skim mozzarella cheese

Directions

In a large bowl, combine the turkey, 1-1/2 teaspoons Italian
seasoning, paprika, 1/8 teaspoon salt and 1/8 teaspoon pepper. Shape
into 36 meatballs.
In a large nonstick skillet coated with cooking spray, brown
meatballs in batches in 2 teaspoons oil until no longer pink. Remove
and keep warm.

2 of 2

Flavorful Meatball Soup (continued)

Directions (continued)

In a large saucepan coated with cooking spray, saute the celery,
carrots and onion in remaining oil until tender. Stir in the white
kidney beans, tomatoes, broth, cabbage, green beans and remaining
Italian seasoning, salt and pepper.
Bring to a boil. Reduce heat; stir in meatballs. Simmer, uncovered,
for 15-20 minutes or until green beans are tender. Sprinkle with
cheese. Yield: 6 servings.

Nutrition Facts: 1 cup equals 254 calories, 10 g fat (2 g saturated fat), 62 mg cholesterol, 748 mg sodium, 21 g carbohydrate, 5 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1 fat.