Adapted from: Source: American Diabetes Association

Ingredients:

• 8 oz. ground beef (95% fat-free) 
• 1 medium carrot (finely shredded) 
• ¼ cup plain dry whole-grain bread crumbs (lowest sodium available) 
• 1 large egg white
• ½ tsp dried oregano (dried, crumbled, divided use)
• ½ tsp pepper (divided use)
• 2 tspolive oil
• 1 small onion (chopped) 
• 1 medium rib of celery (chopped)
• 1 clove medium garlic (minced)
• 3 cup low sodium chicken broth (fat-free, low-sodium)
• 1 diced tomatoes (no-salt-added, undrained)
• 2 tbsp tomato paste (no-salt-added)
• ½ cup whole-wheat orzo (dried)
• 1 medium zucchini (chopped)
• 2 tbsp fresh lemon juice 

Instructions:

1. Preheat the oven to 400°F. Lightly spray a broiler pan and rack with cooking spray. Set aside. 
2. In a medium bowl, using your hands or a spoon, combine the beef, carrot, bread crumbs, egg white, 1/4 teaspoon oregano, and 1/4 teaspoon pepper. Shape into 32 meatballs. Arrange the meatballs in a single layer on the broiler rack. 
3. Bake for 20 minutes, or until lightly browned on the outside and no longer pink in the center. Drain on paper towels. 
4. Meanwhile, in a large saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the onion, celery, and garlic for 5 minutes, or until the onion is soft, stirring frequently. 
5. Stir in the broth, tomatoes with liquid, tomato paste, and the remaining 1/4 teaspoon oregano and 1/4 teaspoon pepper. Increase the heat to high and bring to a boil. Stir in the orzo. Reduce the heat and simmer, covered, for 5 minutes. 
6. Stir in the zucchini. Cook for 3 minutes, or until the orzo is tender and the zucchini is tender-crisp. 
7. Gently stir in the meatballs. Cook for 1 minute. Remove from the heat. Stir in the lemon juice. 

Nutrition Facts:

Serving:    1 cup