Couscous Meatball Soup

“This soup will warm you up and takes just 25 minutes of prep time, making it a perfect weeknight meal.” —Jonathan Pace, San Francisco, California

Couscous Meatball SoupPhoto: Taste of Home
Servings Prep Time Cook Time
10 servings (2-1/2 quarts) 25minutes 40minutes
Servings Prep Time
10 servings (2-1/2 quarts) 25minutes
Cook Time
Portions: servings (2-1/2 quarts)
Portions: servings (2-1/2 quarts)
  1. In a small bowl, combine the beef, basil, oregano and salt. Shape into 1/2-in. balls. In a large skillet coated with cooking spray, brown meatballs; drain. Remove meatballs and set aside.
  2. In the same skillet, brown onion in oil. Add greens and kale; cook 6-7 minutes longer or until wilted.
  3. In a Dutch oven, combine the greens mixture, meatballs, stock, vinegar, pepper flakes and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Return to a boil. Stir in couscous. Reduce heat; cover and simmer, stirring once, until couscous is tender, 10-15 minutes.
Recipe Notes

Nutrition Facts
1 cup: 202 calories, 5g fat (2g saturated fat), 28mg cholesterol, 583mg sodium, 26g carbohydrate (1g sugars, 2g fiber), 13g protein.

Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable.