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Ingredients

Meatballs
Soup

Directions

Meatballs
  • 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.

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Soup
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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 Facts

270 calories; 10 g total fat; 2 g saturated fat; 66 mg cholesterol; 615 mg sodium. 27 g carbohydrates; 5 g fiber; 19 g protein;

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