Tomato Soup with Lamb Meatballs
ACTIVE TIME: 20 min. TOTAL TIME: 31⁄2 hrs. SERVES: 4
2 onions, diced
4 cloves garlic, minced
4 Tbs. olive oil, divided
1 lb. ground lamb
1⁄4 cup minced cilantro
1 tsp. ground cumin
1 (28 oz.) can tomato puree
2 cups low-sodium chicken stock
In skillet over medium heat, sauté onions and garlic in 2 Tbs. olive oil 5 min. or until starting to soften. Spoon half of mixture into slow cooker; transfer remaining mixture to bowl. To bowl, add lamb, cilantro and cumin. Mix; form into 1" balls. In skillet over medium, heat 2 Tbs. oil; brown meatballs in batches and place in slow cooker. Add puree and stock; cook on high 3 hrs. Per serving: Cal. 553 Pro. 25g Carb. 25g Fiber 5g Sug. 12g Chol. 83mg Sod. 1,129mg
Total fat: 41g Sat. 13g Trans. 0g