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Title: Zucchini Meatball Stew
Categories: Diabetic Entree Soup Vegetable Rice
Yield: 1 Servings
| 1 | oz | Ground beef; |
| 1/2 | c | Ground zucchini; |
| 1 | ts | Onion; finely chopped |
| 1 | Egg; | |
| 1/4 | c | Rice; |
| ds | Oregano, cumin, garlic salt; | |
| ds | Ground pepper; | |
| 1 | c | Beef broth; |
| 1 | lg | Tomato; diced |
| 1 | ts | Parsley; chopped |
| 1 | tb | Salt and pepper to taste |
Combine ground beef, zucchini, onion, egg, rice, and seasonings; mix thoroughly. Shape into small meatballs. Combine beef broth, tomato, and parsley in saucepan; heat to boil. Drop meatballs into hot broth, one at a time. Cover and simmer 30 to 40 minutes. Add salt and pepper.
Microwave: Cook beef broth, tomato, and parsley on High for 3 minutes, covered. Drop Meatballs into broth. Cook on High for 5 minutes. Hold 10 minutes. Add salt and pepper.
Food Exchange per serving: 2 MEAT EXCHANGES + 1 VEGETABLE EXCHANGE + 1 STARCH/BREAD EXCHANGE CAL: 203
Souce: The Complete Diabetic Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy O'Brion and her Meal-Master
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