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Zucchini Meatball Stew

1 oz Ground beef

1/2 c Ground zucchini

1 t Onion -- finely chopped

1 Egg

1/4 c Rice

ds Oregano, cumin, garlic salt ds Ground pepper 1 c Beef broth

1 lg Tomato -- diced

1 t Parsley -- chopped

1 tb Salt and pepper to taste

Combine ground beef, zucchini, onion, egg, rice, and seasonings; mix thoroughly. Shape into small meatballs. Combine beef broth, tomato, and parsley in saucepan; heat to boil. Drop meatballs into hot broth, one at a time. Cover and simmer 30 to 40 minutes. Add salt and pepper. Microwave: Cook beef broth, tomato, and parsley on High for 3 minutes, covered. Drop Meatballs into broth. Cook on High for 5 minutes. Hold 10 minutes. Add salt and pepper. Food Exchange per serving: 2 MEAT EXCHANGES + 1 VEGETABLE EXCHANGE + 1 STARCH/BREAD EXCHANGE CAL: 203

Souce: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her

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