Italian Wedding Soup
Servings: 4
Ingredients
2 chicken thighs, bone-in and skinless
8 cups water
4 cups chicken broth
1 cup carrots, diced
1 cup celery, diced
1 cup yellow onion, diced
1 cup kale, chopped fine
1/4 cup ground beef
1 egg white
2 TBSP Parmesan cheese, grated and extra for garnish
1 tsp parsley
1/4 tsp garlic powder
1 cup pearled couscous
2 bay leaves
1/2 tsp basil
pinch of thyme
salt and pepper
Directions
1. In a dutch oven or large pot simmer the chicken thighs in the water over low heat for 2 hours.
2. Remove thighs and set aside to cool.
3. Add the carrots,celery, onions, kale, bay leaves, basil, thyme and and chicken broth to the water and simmer for 30 minutes.
4. Assemble meatballs by mixing the beef, parmesan, parsley, egg white and a pinch of salt and pepper in a bowl.
5. Hand roll the beef mixture into 1/2 inch balls, add meatballs to the pot and simmer for 20 minutes.
6. Bring to a boil over medium high heat and stir in cous cous and boil for 8 minutes.
7. Grab the chicken that's been set aside and pull from the bone and cut into small pieces.
8. Turn heat to low, add the chicken and simmer for an additional 15 minutes.
8. Serve with fresh grated parmesan
2. Remove thighs and set aside to cool.
3. Add the carrots,celery, onions, kale, bay leaves, basil, thyme and and chicken broth to the water and simmer for 30 minutes.
4. Assemble meatballs by mixing the beef, parmesan, parsley, egg white and a pinch of salt and pepper in a bowl.
5. Hand roll the beef mixture into 1/2 inch balls, add meatballs to the pot and simmer for 20 minutes.
6. Bring to a boil over medium high heat and stir in cous cous and boil for 8 minutes.
7. Grab the chicken that's been set aside and pull from the bone and cut into small pieces.
8. Turn heat to low, add the chicken and simmer for an additional 15 minutes.
8. Serve with fresh grated parmesan
