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Mini Meatball Soup

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Makes: 8  servings Prep 15 mins Cook 17 mins
Mini Meatball Soup
Nutrition Facts

Servings Per Recipe 8


  • Amount Per Serving
  • cal.(kcal)270
  • Fat, total(g)10
  • chol.(mg)66
  • sat. fat(g)2
  • carb.(g)27
  • fiber(g)5
  • pro.(g)19
  • sodium(mg)615

Percent Daily Values are based on a 2,000 calorie diet

Ingredients
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

2. 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.

3. 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.

4.

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