Couscous Meatball Soup Recipe TOTAL TIME: Prep: 25 min. Cook: 40 min. MAKES: 10 servings Ingredients 1 pound lean ground beef (90% lean) 2 teaspoons dried basil 2 teaspoons dried oregano 1/2 teaspoon salt 1 large onion, finely chopped 2 teaspoons canola oil 8 cups chopped collard greens 8 cups chopped fresh kale 2 cartons (32 ounces each) vegetable stock 1 tablespoon white wine vinegar 1/2 teaspoon crushed red pepper flakes 1/4 teaspoon pepper 1 package (8.8 ounces) pearl (Israeli) couscous Nutritional Facts 1 cup equals 202 calories, 5 g fat (2 g saturated fat), 28 mg cholesterol, 583 mg sodium, 26 g carbohydrate, 2 g fiber, 13 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable. Directions In a small bowl, combine the beef, basil, oregano and salt. Shape into 1/2-in. balls. In a large nonstick skillet coated with cooking spray, brown meatballs; drain. Remove meatballs and set aside. In the same skillet, brown onion in oil. Add greens and kale; cook 6-7 minutes longer or until wilted. In a Dutch oven, combine the greens mixture, meatballs, stock, vinegar, pepper flakes and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Return to a boil. Stir in couscous. Reduce heat; cover and simmer for 10-15 minutes or until couscous is tender, stirring once. Yield: 10 servings (2-1/2 quarts).
Posted on: Sat, 24 Jan 2015 23:09:08 +0000
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