Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
To prepare meatballs: In a large bowl, combine ground chicken, breadcrumbs, egg, scallions, Parmesan and chopped thyme. Stir until evenly blended. With wet hands, form into 1-inch meatballs, about 40 total. Set aside.
To prepare soup: In a large stockpot, heat oil over medium heat. Add carrots, parsnips and scallions. Cook for 5 minutes, until softened. Add broth, thyme sprigs and 4 cups water; increase heat to high and bring to a simmer.
Gently drop meatballs into simmering broth mixture. Reduce heat to medium and cook for 4 minutes. Add escarole in 2 batches, and the couscous. Cook 8 more minutes, then stir in Parmesan, salt and pepper. Serve warm.