Spicy Baby Meatballs in Broth

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Spicy Baby Meatballs in BrothImage


  • 1 pound Laura's 92% Lean Ground Beef (or 96% Lean Ground Round)
  • 1 teaspoon salt
  • 3/4 teaspoon ground cumin
  • 1 clove garlic (minced)
  • 1/2 teaspoon ground red pepper (divided)
  • 1 package (32-ounce) reduced-sodium fat-free chicken broth
  • 1 can (14-ounce) reduced-sodium fat-free beef broth
  • 1/4 sweet onion (thinly sliced, then cut rings in half)
  • 3 celery ribs (thinly sliced at a diagonal)
  • 1 tablespoon minced fresh dill
  • Prep Time: 20 Min
  • Cook Time: 25 Min
  • Total Time: 45 Min


1. Combine first 4 ingredients and 1/4 teaspoon ground red pepper in a medium-size bowl. Shape mixture into 1-inch round meatballs. Set aside.
2. Bring broth, remaining 1/4 teaspoon ground red pepper, onion and celery, and bring to a boil in a large saucepan or Dutch oven. Add meatballs. 
3. Bring to a boil; reduce heat, and simmer 15 to 20 minutes or until meatballs are cooked through. Remove from heat, and stir in dill. Serve in small bowls as an appetizer.

Nutritional Analysis Per Serving

Cooking Tip: This is not a soup or stew with chunky vegetables. Think of this as a light appetizer and cut your vegetables thinly so they cook fully in just 15 to 20 minutes.

Nutritional Analysis Based on 6 Servings

Using Laura's 92% Lean Ground Beef
CALORIES 133 (40% from fat); FAT 6.1g (sat 2.7g); PROTEIN 17.1g; CARB 3.8g; FIBER 0.9g; CHOL 40mg; IRON 13.7mg; SODIUM 962mg

Diabetic Exchanges: 1 vegetable; 2 lean meat

Using Laura's 96% Lean Ground Round
CALORIES 119 (24% from fat); FAT 3.1g (sat1.4g); PROTEIN 19.1g; CARB 3.8g; FIBER 0.9g; CHOL 40mg; IRON 7.1mg; SODIUM 972mg

Diabetic Exchanges: 1 vegetable; 2 very lean meat