Vegetable Soup with Chicken Meatballs

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0–0 Prep 10 min Cook 15 min Serves 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

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