Low-Carb Meatball Minestrone

Name: Low-Carb Meatball Minestrone
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 serving(s)
Ingredients: 32 frozen store-bought or homemade meatballs (I use 'Rosina's' Italian-style'); 793.78 g can chopped tomatoes; 29.58 ml olive oil; 1 large onion; 3 medium zucchini; 473.18 ml chopped raw eggplants; 3 stalk celery; 1 green bell pepper; 14.79 ml italian seasoning mix; 1 bay leaf; 4.92 ml garlic powder; 709.77 ml chicken broth; 425.24 g can black soybeans

Submitted by One Happy Woman

"This is adapted from a frozen meatball package recipe - I've left out the pasta and added black soy beans in its place. I also use a low-carb frozen meatball that's light on the 'filler': approximately 3 carbs per 6-meatball serving."

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Ready In:: 30mins
Ingredients:: 13
Serves:: 12

ingredients

32 frozen store-bought or homemade meatballs (I use 'Rosina's' Italian-style')
793.78 g can chopped tomatoes
29.58 ml olive oil
1 large onion
3 medium zucchini
473.18 ml chopped raw eggplants
3 stalk celery
1 green bell pepper
14.79 ml italian seasoning mix
1 bay leaf
4.92 ml garlic powder
709.77 ml chicken broth
425.24 g can black soybeans

directions

Chop the vegetables.
Defrost the meatballs in the microwave according to directions, which helps remove some of the fat. If you want to skip this step, just drop the meatballs into the simmering soup.
Saute the onion, celery, zucchini, pepper, and eggplant in the oil.
Add all of the rest of the ingredients and bring to a simmer. Cover and simmer until vegetables are soft (and meatballs are heated through.)
erve with grated parmesan cheese.