Serving Size:
1 cup

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Vegetarian


  • 12 ounces Grillers® frozen vegetarian crumbles
  • 1 cup fresh spinach leaves
  • 3/4 cup carrots
  • 10 ounces Morningstar Farms® Meal Starters Chik’n Strips
  • 3 tablespoons onion
  • 2 large eggs
  • 1/4 cup dried bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon dried basil
  • 2-1/2 quarts low-sodium vegetable broth
  • 1 cup acini de pepe pasta, uncooked 


  1. Preheat the oven to 400° F. Set the vegetarian crumbles out to thaw.
  2. Slice the spinach leaves. Dice the carrots and vegetarian chik’n strips. Mince the onion.
  3. Place the thawed vegetarian crumbles on a clean dish towel, cover and press to remove extra liquid.
  4. In a medium bowl add drained crumbles, beaten eggs, bread crumbs, cheese, basil and onion. Combine thoroughly.
  5. Roll mixture into approximately 50 to 60 small veggie meatballs and set on a greased baking sheet. Bake for approximately 15 minutes, or until cooked through. Remove the veggie meatballs from the oven to cool.
  6. In a large stockpot heat the vegetable broth to boiling. Stir in the spinach, carrots, pasta and veggie meatballs. Return to a boil; reduce heat to medium.
  7. Cook at a slow boil for 10 minutes or until pasta is al dente. Stir frequently.
  8. Add diced vegetarian chik’n to the soup. Heat thoroughly and serve hot. 

Helpful hints

  •  Chik’n and chick’n are terms used in vegetarian chicken substitute products. The primary ingredient is soy protein. 

Nutrients per serving

Calories 131

Protein 10 g

Carbohydrates 16 g

Fat 3 g

Cholesterol 27 mg

Sodium 358 mg

Potassium 202 mg

Phosphorus 145 mg

Calcium 77 mg

Fiber 3.3 g

Renal and renal diabetic food choices

  • 1 meat
  • 1 starch
  • 1/2 vegetable, low potassium

Carbohydrate choices


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