1 cup thinly sliced green bell pepper
1 cup thinly sliced red bell pepper
1 cup thinly sliced yellow bell pepper
1-1/3 cups water
1 (10-1/2-ounce) can beef consomme
1 bay leaf
1 (1-ounce) slice whole-wheat bread
1 pound ground round
1 T. finely chopped onion
1/2 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 large egg white
1 garlic clove, crushed
2 tsp. olive oil
2 T. all-purpose flour
1/4 cup water
1/3 cup finely chopped fresh or 1-1/2 tsp. dried basil
2 tsp. white wine vinegar

Combine the first 6 ingredients in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 20 minutes. While the peppers are cooking, place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1/2 cup. Combine breadcrumbs, beef, and next 6 ingredients (beef though garlic) in a bowl, shaping mixture into 36 (1-inch) meatballs. Heat olive oil in a large nonstick skillet over medium-high heat. Add meatballs; cook for 10 minutes, browning on all sides. Combine flour and 1/4 cup water in a small bowl; stir with a whisk. Add to bell pepper mixture in saucepan. Add meatballs; cook 3 minutes, stirring constantly. Stir in the basil and vinegar. Remove bay leaf.

Yield: 4 servings
Serving size: 1 cup bell pepper mixture and 9 meatballs

Calories: 263
Fat: 9.8 g
Fiber: 1.9 g