Italian Wedding Soup Recipe
Italian Wedding Soup Recipe with Kale Couscous made in one pot with fresh kale, carrots, couscous, ground chicken meatballs, and ricotta cheese,
Servings: 6 people
Calories: 358kcal
Ingredients
- 1 Yellow Onion
- 1 Tbsp Italian Seasoning
- 3 Carrots
- 2 Cloves Garlic
- 1 Pound Ground Chicken
- 1/2 Cup Ricotta Cheese
- 4 Tbsp Panko Breadcrumb
- 4 Cups Chicken Broth
- 1 Cup Couscous
- 8 oz Kale
- 1/4 Cup Parmesan Cheese
- 2 tsp Olive Oil
Instructions
- Start by washing and drying all produce.
- Dice up one yellow onion.
- Peel the carrot then cut in half lengthwise and slice the carrots into small half moons after that.
- Mince, grate or food process the garlic into tiny bits.
- To make the meatballs, combine the chicken, 1/4 cup ricotta cheese, 2 tbsp of panko breadcrumb, and the Italian seasoning mix.
- Heat a large dollop of Light Olive Oil in the American Kitchen 10-inch Premium Stainless Steel Casserole Pan.
- Add onion, carrot, remaining Italian seasoning and a dash of salt and pepper. Cook for about 3 to 5 minutes or until soft stirring occasionally.
- Add 4 cups of chicken broth. Bring to a boil and let simmer uncovered.
- While the soup is simmering, form the meatballs into tiny round balls at about 1 tbsp each.
- Take the soup off the heat for a moment to stir in the couscous into the simmering soup and drop in the meatball carefully.
- Return the soup to a simmer and cook until meatballs are no longer pinkish.
- Add half the kale and cook until leaves are al dente.
- Season with salt and pepper and garnish with the remainder of the kale and parmesan.
- Serve hot.
Nutrition
Sodium: 790mg | Calcium: 211mg | Vitamin C: 59.8mg | Vitamin A: 9010IU | Sugar: 2g | Fiber: 3g | Potassium: 922mg | Cholesterol: 78mg | Calories: 358kcal | Saturated Fat: 4g | Fat: 12g | Protein: 24g | Carbohydrates: 37g | Iron: 2.7mg