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Couscous Meatball Soup

This soup is easy, healthy, full of flavor and great for a cold day. It's perfect with fresh crusty bread. &mdash:Jonathan Pace, San Francisco, California

10 ServingsPrep: 25 min. Cook: 40 min.

Ingredients

1 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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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) Israeli couscous

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.

2 of 2

Couscous Meatball Soup (continued)

Directions (continued)

Reduce heat; cover and simmer for 10-15 minutes or until couscous is
tender, stirring once.
Yield: 10 servings (2-1/2 quarts).

Nutrition 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.