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(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
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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