Vegetable Soup with Chicken Meatballs
Uncooked chicken sausage(s)
12 oz, sweet Italian, removed from casings
No-salt-added chicken stock
5 cup(s), fat-free
Frozen chopped broccoli
3 cup(s), cauliflower, and carrots, large pieces cut bite-size
Fresh baby spinach
Grated Parmesan cheese
¼ cup(s), divided
- Coat a Dutch oven with cooking spray and heat over medium-high. Roll the chicken sausage by tablespoonfuls into 24 meatballs. Add the meatballs and cook, shaking the pan occasionally, until evenly browned, about 7 minutes.
- Add the stock and bring to a boil. Add the frozen vegetables and cook until tender, about 5 minutes.
- Remove from heat. Stir in the spinach until wilted. Stir in 2 tbsp cheese. Ladle the soup into 4 serving bowls and sprinkle each with 1½ tsp of the remaining cheese.
- Serving size: 2 cups soup, including 6 meatballs and 1½ tsp cheese