Mini Meatball Soup
- 1 of 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.
- 1 of 3 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.
- 2 of 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.
- 3 of 3
Servings Per Recipe: 8
Per Serving: 270 kcal cal., 19 g pro., 27 g carb., 10 g Fat, total, 66 mg chol., 2 g sat. fat, 5 g fiber, 615 mg sodium