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Vegetable Soup with Chicken Meatballs

Vegetable Soup with Chicken Meatballs

5
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
The genius hack here: Use Italian sausage. It’s already seasoned, so all you have to do is remove the casings and roll the meat for one-ingredient meatballs. We like to batch cook soups and chilies and freeze half the recipe. They're clutch when you're in a rush or don't feel like cooking. By preportioning individual servings before freezing, you can reheat exactly as much as you need.

Ingredients

Cooking spray

4 spray(s)

Uncooked chicken sausage

12 oz, sweet Italian, removed from casings

Unsalted chicken stock

5 cup(s), fat-free

Frozen chopped broccoli

3 cup(s), cauliflower, and carrots, large pieces cut bite-size

Baby spinach

4 cup(s)

Grated Parmesan cheese

¼ cup(s), divided

Instructions

  1. 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.
  2. Add the stock and bring to a boil. Add the frozen vegetables and cook until tender, about 5 minutes.
  3. 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.
  4. Serving size: 2 cups soup, including 6 meatballs and 1½ tsp cheese

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