• 1-1/2 pounds ground turkey
  • 2 egg whites
  • 1/4 cup seasoned dry bread crumbs
  • 4 cloves garlic, minced, divided
  • 3 tablespoons Italian seasoning, divided
  • Olive oil cooking spray
  • 4 cans (15 ounces each) reduced-sodium chicken broth
  • 3 cups water
  • 2 cups green beans, diagonally cut into 1/2-inch pieces
  • 4 medium carrots, sliced
  • 2 medium onions, coarsely chopped
  • 8 ounces thin spaghetti, uncooked, broken into 2-to 3-inch pieces
  • 2 medium plum tomatoes, coarsely chopped
  • Salt and pepper, to taste


  1. Mix ground turkey, egg whites, bread crumbs, 2 cloves of garlic, and 2 tablespoons of Italian seasoning until well blended; shape mixture into 32 meatballs. Spray large saucepan with cooking spray; heat over medium heat until hot. Cook meatballs until browned on all sides, 5 to 7 minutes.
  2. Add chicken broth, water, green beans, carrots, onions, remaining 2 cloves garlic, and remaining 1 tablespoon Italian seasoning to saucepan; heat to boiling. Reduce heat and simmer, covered until vegetables are almost tender, about 8 minutes.
  3. Heat soup to boiling; add pasta and tomatoes. Reduce heat and simmer, uncovered, until pasta is al dente, about 10 minutes. Season to taste with salt and pepper.

Recipe Yield: Yield: 8 servings (about 2 cups each)

Nutritional Information Per Serving:

Calories: 270
Fat: 8.7 grams
Sodium: 174 milligrams
Cholesterol: 31.7 milligrams
Protein: 19 grams
Carbohydrates: 30 grams

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Diabetic Exchanges

1-1/2 Bread, 2 Meat, 1/2 Fat

Book Title: 1,001 Recipes For People with Diabetes

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