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Dr. David Kim Kim Bariatric Institute

Hearty Half-Time Buffalo Soup

buffalo-soup

Ingredients

  • 6 ounces ground bison
  • ⅓ cup plus 1 Tbs. breadcrumbs
  • 1 clove garlic, crushed
  • 3-¼ Tbs. lite soy sauce
  • 1-¼ tsp. vegetable oil
  • ½ onion, cut into chunks
  • ¾ bay leaf
  • ¼ cup dry sherry
  • 3-¼ cups water
  • ¼ cup white rice, uncooked
  • 1-⅔ cups cabbage, cut into chunks
  • 1-¼ carrots, cut diagonally into 1/4 inch slices
  • ¼ tsp. pepper

Cooking Instructions

  1. Combine first 3 ingredients in a bowl.
  2. Stir in 1-¼ tsp. soy sauce and shape mixture into meatballs.
  3. Heat oil in a heavy nonstick skillet over medium high heat. Sauté meatballs 4-5 minutes or until browned on all sides.
  4. Remove and drain on paper towels.
  5. Combine onion and next 3 ingredients in a stock pot or Dutch oven over medium high heat.
  6. Stir in remaining soy sauce.
  7. Bring to a boil and stir in rice.
  8. Reduce heat to low, cover pan and simmer 10 minutes.
  9. Add meatballs and remaining ingredients and return to a boil.
  10. Cover and simmer 10 minutes longer, stirring occasionally until rice is tender.
  11. Remove bay leaves before serving.

Nutrition Information

Per serving:

  • Calories: 245
  • Fat: 8.8g
  • % Calories from Fat: 33%
  • Cholesterol: 35mg
  • Protein: 14.0g
  • Carbohydrates: 25.2g
  • Fiber: 2.5g
  • Sugar: 3.6g
  • Sodium: 584mg
  • Diet Points: 5.6

Dietary Exchanges

  • Milk: 0.0
  • Vegetable: 1.0
  • Fruit: 0.0
  • Bread: 1.1
  • Lean meat: 1.6
  • Fat: 0.5
  • Sugar: 0.0
  • Very lean meat protein: 0.0

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