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Ingredients
- Chicken meatballs
- 2 lbs. ground chicken
- 1/2 cup milk
- 1/2 cup panko
- 2 Tbsp. olive oil
- 3 garlic cloves, minced
- 1 yellow onion, grated
- 2/3 cups parsley, chopped
- 2/3 cups basil, chopped
- 2/3 cups oregano, chopped
- 6 oz. cottage cheese
- 2 Tbsp. kosher salt
- 1 tsp. black pepper
- 1 egg
- Parmesan Broth
- 2 Tbsp. olive oil
- 3 cloves garlic
- 1 yellow onion,quartered
- 1 cup white wine
- 1 lbs. parmesan rind, in a cheese cloth
- 8 cups water
- 2 stalks parsley, 2 sprigs thyme, bay leaf wrapped in French garni
- Soup Base
- 2 Tbsp. cooking oil
- 1 large yellow onion, small dice
- 3 ribs celery, small dice
- 2 jumbo carrots, small dice
- 2 garlic cloves, minced
- 1/2 cup Israeli couscous
- 2 Tbsp. kosher salt
- 1/2 Tbsp. black pepper, ground
- 1 Tbsp. dried Oregano
- 1 tsp. chili flakes
- 3 cups baby spinach
- Garnish
- 1/2 cup parsley, chopped
- 1/2 cup freshly grated parmesan cheese
- Fresh cracked black pepper to taste
Instructions
- To begin cooking the chicken meatballs, preheat the oven to 400 degrees.
- In a large mixing bowl, combine the ground chicken, milk, panko, olive oil, garlic cloves, grated onion, parsley, basil, oregano, cottage cheese, salt, pepper, and eggs.
- Using a 1.5-oz portion, scoop the meatballs, then roll them between your hands. Place them on a parchment-lined baking sheet. Bake meatballs for 15 minutes. Once finished, remove from the oven and set aside.
- To start the parmesan broth, in a large pot add olive oil and lightly saute the onion and garlic until they begin to brown. Deglaze with white wine, making sure to scrape up any fond on the bottom of the pot. Then, add in parmesan, water and herbs in a French garni and allow the stock to simmer for 2 hours.
- Once the stock has simmered, begin the soup base. In another large pot, heat cooking oil and add in onions and saute until translucent. Add in celery and carrots and continue to cook until tender, about 3 minutes. Once tender, add garlic and celery carrot mix until fully incorporated for about 2 minutes.
- Transfer the Parmesan broth and Israeli couscous to the pot and bring to a simmer. After combining, season soup with salt, pepper, oregano and chili flakes and let simmer for 5 minutes. Next, slowly add the meatballs into the soup and simmer uncovered for 15 minutes.
- When ready to serve, garnish with chopped parsley, fresh grated parmesan, and black pepper to taste.
NUTRITION FACTS
PER SERVING
Calories: 610
Protein: 47 g
Carbohydrate: 26 g
Fiber: 3 g
Total Fat: 34 g
Saturated Fat: 9 g
Cholesterol: 185 mg
Calcium: 520 mg
Sodium: 1,480 mg
Sodium: 4 g
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