Spring chicken soup with rosemary-lemon broth

SPRING CHICKEN SOUP WITH ROSEMARY-LEMON BROTH


4 tsp. olive oil, divided, plus more for finishing the soup

1/4 cup finely diced onion

1 tsp. minced garlic

2 stems fresh rosemary, plus a few small sprigs for garnishing the soup

1 qt. low-sodium vegetable broth

1/2 cup finely diced carrot

1/2 cup finely diced celery

1 oz. (1-2 big handfuls) chopped fresh kale, stems removed

- pinch crushed red pepper flakes

1 cup chopped rotisserie chicken (or approx. 24 Mini Chicken Meatballs)

1/4 cup Israeli couscous

- kosher salt and freshly ground Black Peppercorns, to taste

- freshly grated zest of 1 lemon

1 oz. freshly squeezed lemon juice (or more to taste)

- thinly sliced lemon, for garnish

In a medium saucepan over medium heat, heat ½ of the oil. Cook onion and garlic, stirring occasionally, until onion is softened and garlic is very fragrant (about 5 min.). Add rosemary and broth. Increase heat to high; bring to a boil. Reduce heat to low (soup should barely bubble); cook about 1 hr. Strain onion, garlic and rosemary from broth; discard solids and set broth aside. In a deep pot over medium heat, heat remaining oil. Cook carrot and celery in oil until softened (about 5 min.). Add kale and red pepper flakes, stirring to coat kale with oil; cook 1 min. Add rosemary broth and chicken. Increase heat to medium-high; bring to a gentle boil. Add couscous; cook until tender (about 8 min.). Season to taste with salt and pepper. Just before serving, stir in zest and juice. Drizzle individual servings with a bit of oil and garnish with rosemary sprigs and lemon slices.

Serves 4.

MINI CHICKEN MEATBALLS

1/2 cup breadcrumbs

1 tsp. very finely minced fresh rosemary

- zest of 1 lemon

1/2 tsp. kosher salt

1/4 tsp. freshly ground Black Peppercorns

1/3 cup skim milk

1 egg, lightly beaten

1 lb. ground chicken

In a medium mixing bowl, whisk together first 5 ingredients; stir in milk. Let crumbs stand for 15 min.; mix in egg. Add chicken; mix well. Using slightly damp hands, shape into approx. 60 mini meatballs (about ¾" diameter). Spray 2 large parchment-lined rimmed baking sheets with cooking spray; bake meatballs in a preheated 400° oven until done (about 10 min.).

Makes 60.

Note:

· Meatballs may be frozen for up to 3 months. Cool baked meatballs at room temperature for 1 hr. Place on a baking sheet and freeze until nearly solid (about 3 hrs.). Transfer balls to a single freezer bag or multiple freezer-safe containers. Thaw overnight in the refrigerator before using in soups or pasta dishes.