Categories: GI Diet Cookbook

Ingredients

• Meatballs:
• 1 egg
• 1 small onion, grated
• 1/4 cup fresh whole wheat bread crumbs
• 2 Tbsp fresh parsley, chopped
• 1 clove garlic, minced
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 lb extra-lean ground beef
• Soup:
• 2 Tbsp olive oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 bag spinach, 10 oz.
• 1/4 cup fresh parsley, chopped
• 2 Tbsp cilantro, chopped
• 2 Tbsp tomatoe paste
• 1/4 tsp ground cumin
• 6 cups chicken or beef stock
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 can 19 oz. white kidney beans, drained and rinsed
• 3 Tbsp lemon juice

Directions

1. Meatballs:

2. In bowl, whisk egg with fork and add onion, bread crumbs, parsley, garlic, cumin and S&P; stir to combine.

3. Add meat and combine well, using hands.

4. Using a tsp, shape mixture into balls and set aside.

5. Soup:

6. In large pot, heat oil over medium heat.

7. Add onion and garlic and cook for 4-5 minutes.

8. Stir in spinach, parsley, cilantro, tomatoe paste and cumin and continue cooking for another 2 minutes or until spinach is wilted.

9. Add stock, S&P.

10. Add meatballs and beans; bring to boil.

11. Reduce heat, cover and simmer for 20 minutes or until meatballs are no longer pink inside.

12. Stir in lemon juice.

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