Veggie Stew with Meatballs
Nutritional Info
- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 182.3
- Total Fat: 5.0 g
- Cholesterol: 71.9 mg
- Sodium: 617.0 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 4.8 g
- Protein: 15.6 g
View full nutritional breakdown of Veggie Stew with Meatballs calories by ingredient
Introduction
one of my weekly Low carb "slap stuff together" dishes. one of my weekly Low carb "slap stuff together" dishes.Number of Servings: 9
Ingredients
-
1 lb turkey
2 eggs
1 lrg onion
2 medium zucchini
6 stalks celery
1 bunch of carrots
1 can green beans
1 can black beans
1 can diced tomatoes
1 can garbanzo beans
1 large container of chicken stock
seasonings
Tips
add or omit whatever veggies you like, this always comes out tasty
Directions
To make your meatballs:
Mix the ground turkey with the 2 raw eggs. season liberally with salt and whatever you like. I use a lot of minced onion and garlic and Italian seasonings in mine. the mixture will be very loose. scoop ping pong ball sized amounts of mixture, loosely form into balls and brown meatballs in a pan, till cooked through.
To make your soup:
Chop up all the fresh vegetables and season generously with salt and whatever you like. I used a lot of crushed coriander, paprika, garlic, onion, bay leaves, and basil. Sautee until desired tenderness is reached. Add canned veggies and chicken stock, heat through and stir in meatballs. Garnish with sour cream if desired! This came out pretty tasty and it's a guilt free way to have a full satisfied tummy. Omit the meatballs and substitute veggie broth for an awesome vegetarian version.
Serving Size: makes a gigantic stew pot full. . .
Number of Servings: 9
Recipe submitted by SparkPeople user POGOMOP.
Mix the ground turkey with the 2 raw eggs. season liberally with salt and whatever you like. I use a lot of minced onion and garlic and Italian seasonings in mine. the mixture will be very loose. scoop ping pong ball sized amounts of mixture, loosely form into balls and brown meatballs in a pan, till cooked through.
To make your soup:
Chop up all the fresh vegetables and season generously with salt and whatever you like. I used a lot of crushed coriander, paprika, garlic, onion, bay leaves, and basil. Sautee until desired tenderness is reached. Add canned veggies and chicken stock, heat through and stir in meatballs. Garnish with sour cream if desired! This came out pretty tasty and it's a guilt free way to have a full satisfied tummy. Omit the meatballs and substitute veggie broth for an awesome vegetarian version.
Serving Size: makes a gigantic stew pot full. . .
Number of Servings: 9
Recipe submitted by SparkPeople user POGOMOP.