German Cabbage Soupcrockpot, diabetic, main dish, soups/stews, vegetables 2 oz ground beef round 2 tablespoon onion 1 dash each mustard, soy sauce, 1 dash each salt, pepper 1 tablespoon dry red wine 1 1/4 cup beef broth 2 large cabbage leaves 1 (cut in pieces) 1/2 medium tomato; cubed 1/2 teaspoon fresh parsley Combine ground round, onion, mustard, soy sauce, salt, and pepper; mix thoroughly. Form into tiny meatballs. Add wine to broth; bring to boil. Add wine to broth; bring to boil. Add meatballs to broth, one at a time. Bring to a boil again. Cook meatballs 5 minutes; remove to soup bowl. Add cabbage and tomatoes to broth. Simmer 5 minutes. Pour over meatballs. Garnish with parsley. Personally I think this is two much work for 1 1/2 cups of SOUP for one human!!! Food Exchange per serving: 1 MEAT EXCHANGE + 1/2 VEGETABLE EXCHANGE CAL: 55 Source: The Complete Diatebic Cookbook by Mary Jane Finmand Brought to you and yours via Nancy O'Brion and her Meal-Master |
