Zucchini meatball stew
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | ounce | Ground beef; |
| ½ | cup | Ground zucchini; |
| 1 | teaspoon | Onion; finely chopped |
| 1 | Egg; | |
| ¼ | cup | Rice; |
| dash | Oregano, cumin, garlic salt; | |
| dash | Ground pepper; | |
| 1 | cup | Beef broth; |
| 1 | large | Tomato; diced |
| 1 | teaspoon | Parsley; chopped |
| 1 | tablespoon | Salt and pepper to taste |
Directions
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