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Mini Meatball Soup

Mini Meatball Soup

Nutrition Facts
  • cal. (kcal) 270
  • Makes: 8 servings
  • Prep: 15 mins
  • Cook: 17 mins
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Ingredients

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Meatballs
  • 1 pound ground chicken
  • 1/4 cup seasoned bread crumbs
  • 1 large egg
  • 2 scallions, chopped
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon fresh thyme leaves, chopped
Soup
  • 2 tablespoons canola oil
  • 2 large carrots, peeled and chopped
  • 3 medium parsnips, peeled and chopped
  • 4 scallions, chopped
  • 1 48 - ounce large can light and fat-free chicken broth
  • 2 sprigs fresh thyme
  • 1 head escarole, trimmed, cleaned and chopped
  • 1 cup Israeli couscous
  • 2 tablespoons grated Parmesan
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Directions

Meatballs
  1. In large bowl, combine ground chicken, bread crumbs, egg, scallions, Parmesan and chopped thyme. Stir until evenly blended. With wet hands, form into 1-inch meatballs, about 40 total. Set aside.
Soup
  1. In large stock pot, heat oil over medium heat. Add carrots, parsnips and scallions. Cook 5 minutes, to soften. Add broth, thyme sprigs and 4 cups water; increase heat to high and bring to a simmer.
  1. Gently drop meatballs into simmering broth mixture. Reduce heat to medium and cook 4 minutes. Add escarole in 2 batches, and the couscous. Cook 8 more minutes, then stir in Parmesan, salt and pepper. Serve warm.

Nutrition Information for Mini Meatball Soup

Servings Per Recipe: 8
PER SERVING: 270 cal., 10 g total fat (2 g sat. fat), 66 mg chol., 615 mg sodium, 27 g carb. (5 g fiber), 19 g pro.

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