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Italian Wedding Soup

Chicken, meatballs, kale, and couscous come together together to make this classic Italian soup.

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servings: 4

total time:

added on 09/29/2016

recipe by: Rae

INGREDIENTS

CONVERSION CALCULATOR

In a dutch oven or large pot simmer the chicken thighs in the water over low heat for 2 hours.
Remove thighs and set aside to cool.
Add the carrots,celery, onions, kale, bay leaves, basil, thyme and and chicken broth to the water and simmer for 30 minutes.
Assemble meatballs by mixing the beef, parmesan, parsley, egg white and a pinch of salt and pepper in a bowl.
Hand roll the beef mixture into 1/2 inch balls, add meatballs to the pot and simmer for 20 minutes.
Bring to a boil over medium high heat and stir in cous cous and boil for 8 minutes.
Grab the chicken thats been set aside and pull from the bone and cut into small pieces.
Turn heat to low, add the chicken and simmer for an additional 15 minutes.
Serve with fresh grated parmesan

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