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Sopa De Albondigas
Source: The Diabetes Holiday Cookbook, ©2002 by Carolyn Leontos, MS, RD, CDE, Debra Mitchell, CEPC, and Kenneth Weicker, CEC

A soup made with ground beef, rice, carrots, and zucchini.

Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 128.1
Total Carbs 6.3 g
Dietary Fiber 0.7 g
Sugars 1.8 g
Total Fat 5.6 g
Saturated Fat 2.1 g
Unsaturated Fat 0.4 g
Potassium 279.6 mg
Protein 12.3 g
Sodium 293.5 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1 1/2 Meat , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 lb  lean ground beef (10% fat)
0 1/2 cup  cooked white rice
2 tbsp  minced onion
1 tsp  salt
1 tsp  chili powder
0 1/4 cup  bread crumbs
1 each  eggs
0 1/2 each  medium onions
2 each  medium carrots
1 each  medium celery stalk
0 1/2 each  small zucchini
6 cup  low sodium beef bouillon
1 tbsp  fresh cilantro
  1. Combine the beef, cooked rice, onion, salt, chili powder, bread crumbs, and egg. Mix well. Shape into 1-inch meatballs; set aside.
  2. Bring all the remaining ingredients except the cilantro to a boil in a large pot. Add the meatballs when the stock begins to boil. Cover and reduce the heat to a simmer. Cook for 20 minutes. Skim off any fat that rises. Turn the heat off. Add the chopped cilantro and serve.

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