Meatball Stew
MEATBALL STEW
1 tablespoon olive oil
1 large onion, diced
3 carrots, diced
4 ribs of celery, diced
2 tablespoons pearl barley
1/2 cup water
Two 14-ounce cans reduced-sodium beef broth
One 14.5-ounce can diced tomatoes, UNdrained
1 teaspoon dried basil
1 teaspoon dried oregano
1 bay leaf
1/8 teaspoon cumin
Kosher salt and black pepper to taste
One 16-ounce pkg frozen pre-cooked meatballs
In a large saucepan heat olive oil over medium heat. Add onions, carrots, and celery and cook until onions are transparent. Stir in barley and saute for 1 minute. Turn heat up to medium-high. Add water, broth, tomatoes, basil, oregano, bay leaf, cumin, salt and pepper. Bring to a boil and reduced heat to low. Allow to simmer, covered, for 40 minutes. Barley should be tender but still chewy at this point. Add meatballs and continue simmering for 15 minutes longer. Serve with shaved Parmesan cheese if desired. Makes 8 servings.
Per Serving: 217 Cal; 13 g Protein; 11 g Tot Fat; 12 g Carb; 2 g Fiber; 3 g Sugar; 484 mg Sodium
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Beth
Little Victories; Grand Rapids, MI
Bariatric Support Group
CherishedTeddyBear-(TT Bear Lover)
The Poetry of Milady
New Beginnings: My Journey to LIFE
359(BMI: 58.8)/ 148(BMI: 24.3)
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Diabetes, high blood pressure, sleep apnea, high cholesterol,
peripheral vein disease, joint pain and 211 lbs GONE!! 
Century Club: July 3, 2006
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Double Century: May 29, 2007
Goal: June 15, 2008
Lap RNY: 1/30/06-Dr Randal Baker
TT/BL: 09/21/07-Dr Ronald Ford
PS Revisions: 04/29/08-Dr Ronald Ford
Gallbadder removal: 06/09/08-Dr Randal Baker
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