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
| 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 |
| 40minutes |
Ingredients
- 1 pound lean ground beef (90% lean)
- 2 tsp dried basil
- 2 tsp dried oregano
- 1/2 tsp salt
- 1 large onion finely chopped
- 2 tsp canola oil
- 1 bunch collard greens chopped (8 cups)
- 1 bunch kale chopped (8 cups)
- 2 cartons (32 oz each) vegetable stock
- 1 tbsp white wine vinegar
- 1/2 tsp crushed red pepper flakes
- 1/4 tsp pepper
- 1 package (8.8 oz) pearl (Israeli) couscous
Portions: servings (2-1/2 quarts)
Units:
|
Ingredients
Portions: servings (2-1/2 quarts)
Units:
|
Instructions
- 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.
- In the same skillet, brown onion in oil. Add greens and kale; cook 6-7 minutes longer or until wilted.
- 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.
