1 cup thinly sliced green bell pepper
\n1 cup thinly sliced red bell pepper
\n1 cup thinly sliced yellow bell pepper
\n1-1\/3 cups water
\n1 (10-1\/2-ounce) can beef consomme
\n1 bay leaf
\n1 (1-ounce) slice whole-wheat bread
\n1 pound ground round
\n1 T. finely chopped onion
\n1\/2 tsp. dried oregano
\n1\/2 tsp. salt
\n1\/2 tsp. freshly ground black pepper
\n1 large egg white
\n1 garlic clove, crushed
\n2 tsp. olive oil
\n2 T. all-purpose flour
\n1\/4 cup water
\n1\/3 cup finely chopped fresh or 1-1\/2 tsp. dried basil
\n2 tsp. white wine vinegar<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nServing size: 1 cup bell pepper mixture and 9 meatballs<\/p>\n
Calories: 263
\nFat: 9.8 g
\nFiber: 1.9 g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n