Serves 5-6 Serving size 1 cup 1 large onion, chopped 4 garlic clove 6 cups of vegetable stock 1/8 cup of tomato sauce ¼ cup of string beans, strings and ends removed, cut into 1 inch pieces ¼ cup carrots, sliced Meatballs: 1/3 cup cooked brown rice 8 ounces ground Turkey 1 tablespoon fresh mint leaves, chopped 1 tablespoon parsley, chopped 2 tablespoon eggs ¼ teaspoon salt 1/8 teaspoon black pepper Finish soup with: ¼ cup frozen peas 1 teaspoon fresh oregano 1 teaspoon salt 1 teaspoon black pepper 1 tablespoon fresh cilantro, chopped In a soup pot bring vegetable stock to a simmer. Add tomato sauce and let simmer for 20 minutes. To prepare the meatballs- mix rice into meat then add chopped mint leaves, chopped parsley, salt and pepper. Mix in egg beaters®. Form mixture into 1-inch balls. In a sauté pan, brown all edges of the meatballs. Add the meatballs to the simmering soup, one at a time. Cover and let simmer for 45 minutes. Add the peas after the meatballs have cooked. Add a few pinches of oregano, cilantro, and sprinkle with salt and pepper.
Per Serving: 115 calories, 5 grams fat, 10 grams protein, 15 grams carbohydrates, 3 grams dietary fiber