Mediterranean Meatball Soup | Mediterranean Recipes

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Recipe Detail
Mediterranean Recipes "3/4 cup soft whole wheat bread crumbs 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten 4 cloves garlic, minced 2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed 1/4 teaspoon ground black pepper 1 pound 90% or higher lean ground beef 1 tablespoon olive oil 3 medium carrots, peeled and coarsely chopped 2 medium yellow and/or red sweet peppers, seeded and cut into bite-size strips 1 medium onion, chopped 2 cups less-sodium beef stock 2 cups water 1 15-ounce can Great Northern beans, rinsed and drained 1/2 cup quick-cooking barley 4 cups packaged fresh baby spinach leaves " "1. Preheat oven to 350 degrees F. In a large bowl, combine bread crumbs, egg, half of the garlic, half of the rosemary, and the black pepper. Add ground beef; mix well. Shape meat mixture into 1-1/2-inch meatballs. Place meatballs in a foil-lined 15x10x1-inch baking pan. Bake about 15 minutes or until done in centers (160 degrees F). Set aside. 2. In a 5- to 6-quart Dutch oven, heat oil over medium heat. Add carrot, sweet 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 barley is tender. 3. Add meatballs to barley mixture; heat through. Stir in spinach just before serving. "

Recipe Detail

Mediterranean Recipes

"3/4 cup soft whole wheat bread crumbs
1/4 cup refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
4 cloves garlic, minced
2 teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/4 teaspoon ground black pepper
1 pound 90% or higher lean ground beef
1 tablespoon olive oil
3 medium carrots, peeled and coarsely chopped
2 medium yellow and/or red sweet peppers, seeded and cut into bite-size strips
1 medium onion, chopped
2 cups less-sodium beef stock
2 cups water
1 15-ounce can Great Northern beans, rinsed and drained
1/2 cup quick-cooking barley
4 cups packaged fresh baby spinach leaves
"

"1. Preheat oven to 350 degrees F. In a large bowl, combine bread crumbs, egg, half of the garlic, half of the rosemary, and the black pepper. Add ground beef; mix well. Shape meat mixture into 1-1/2-inch meatballs. Place meatballs in a foil-lined 15x10x1-inch baking pan. Bake about 15 minutes or until done in centers (160 degrees F). Set aside.

2. In a 5- to 6-quart Dutch oven, heat oil over medium heat. Add carrot, sweet 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 barley is tender.

3. Add meatballs to barley mixture; heat through. Stir in spinach just before serving.

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