Serving Size: 1 1/2 cups
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Ingredients
2 tsp. olive oil
1 large onion, diced
2 celery stalks, diced
2 garlic cloves, minced
2 tsp. dried rosemary
2 cans (15 oz. each) chickpeas, drained and rinsed
3 1/2 cups low-fat, reduced-sodium chicken broth
1 can (14.5 oz) diced tomatoes
Salt and pepper to taste
Mini meatballs
1/2 lb. lean (93%) ground beef
2 1/12 Tbsp. cold water
1 garlic clove, minced
1 scallion, minced
Salt and pepper to taste
Preparation
1. Heat the oil in a large pot over medium heat. Reduce the heat to medium low. Add the carrot, onion, and celery, and saute for 7 to 8 minutes. Add the garlic and rosemary, and saute for 2 minutes.
2. Add in the chickpeas, broth, and tomatoes, and bring to a boil. Lower the heat, and simmer for 25 minutes.
3. Meanwhile, make the meatballs. Combine all the meatball ingredients in a medium bowl and form into small meatballs, about 1 Tbsp. each. Coat a large nonstick skillet with cooking spray over medium high heat. Add the meatballs and saute on all sides for 4 to 5 minutes, or until cooked through.
4. Add the meatballs to the soup, and season well with salt and pepper.
This recipe is from Diabetes Forecast.
If you are a diabetic and do not currently see a podiatrist, call our Glastonbury or Middletown office to make an appointment.
Ayman M. Latif, DPM
Connecticut Foot Care Centers
Diabetic Foot Doctor in CT
Podiatrist in Glastonbury and Middletown, CT
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