5 INGREDIENTS OR LESS
Vegetable Soup with Chicken Meatballs 0–0
P r e p 1 0 m i n
C o o k 1 5 m i n
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Ser ves 4
The genius hack here: Use Italian sausage. It’s already seasoned, so all you have to do is remove the casing and roll it for one-ingredient meatballs.
Cooking spray 12 oz uncooked sweet Italian chicken sausage, removed from casings 5 cups fat-free reduced-sodium chicken stock 3 cups frozen broccoli, cauliflower, and carrots (large pieces cut bite-size) 4 cups baby spinach ¼ cup grated Parmesan, divided
1. Roll the chicken sausage mixture by tablespoon into 24 meatballs. Coat a Dutch oven with cooking spray and heat it over medium-high heat. 2. Add the meatballs and cook over medium-high heat, shaking the pan occasionally to toss the meatballs and allow them to cook evenly. 3. When meatballs are evenly browned (about 7 minutes) add broth and bring it to a boil. Add frozen vegetables and cook 5 minutes or until tender. 4. Remove from heat and stir in the spinach until wilted. Stir in 2 tbsp of Parmesan cheese. Ladle into 4 serving bowls and sprinkle each with 1 ½ tsp of the remaining cheese. Per serving (2 cups soup, including 6 meatballs and 1½ tsp cheese) 000 Cal, 0 g Total Fat, 0 g Sat Fat, 000 mg Sod, 00 g Total Carb, 0 g Sugar, 0 g Fib, 00 g Prot.
WW COACH TIP
248
Easy Ever yday Cooking
Batch-cook soups and chilies and freeze half the recipe. They’ll be 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. —Coach Lisa
