¼cuprolled oatspulsed into a flour and mixed with 1 tsp Italian seasoning OR ¼ cup seasoned
3-4cupskale with stems removed and roughly cut into ribbons
Optional: freshly grated parmesan cheese
Place chicken broth, water, and carrots in crockpot. Place on low heat, cover, and set timer for 8 hours.
While broth simmers, preheat oven to 350F and cover baking sheet with foil.
Place ground chicken and egg white in mixing bowl and combine well.
If using breadcrumbs, mix them into the chicken and egg whites. If using oats, first place ¼ cup rolled oats in a food processor and pulse until it forms a coarse powder. Combine with 1 tsp Italian seasoning and then pour into mixing bowl with chicken and egg whites.
Form chicken mixture into small meatballs, you should get around 22-24, and place on prepared baking sheet.
Partially bake meatballs for 10 minutes and then add them into the crockpot. Add pinch of black pepper to taste then allow soup to simmer on low.
When there's 30 minutes remaining, add in uncooked couscous and kale. Increase slow cooker
to high heat and cook for a final 30 minutes.
Taste, adjust seasonings as needed, then dig in! Option to serve with freshly grated parmesan cheese on top.