Save it
Turning basic ingredients into a hearty bowl of meatball soup that'll make everyone feel cozy. When tender, tasty meatballs meet pearl couscous, you get a filling dish that's both homey and fancy.
Whenever I cook this soup, it takes me back to those family gatherings on Sundays with the smell of meatballs cooking away in the kitchen.
Key Ingredients Breakdown
- Ground Meats: Go for 80/20 beef to keep your meatballs juicy
- Pearl Couscous: Try to find ones that are all the same size so they cook evenly
- Fresh Spinach: Get leaves that look vibrant and firm
- Parmesan: Grate it yourself for way better taste
- Fresh Parsley: Gives a nice pop of freshness to both meatballs and as a topper
Complete Cooking Process
- Step 1: Meatball Formation (20 minutes)
- Mix everything with a light touch so you don't pack them too tight. Make them all the same size for even cooking. Pop them in the fridge for a bit. Put them on a baking sheet with room between each one.
- Step 2: Creating the Base (15 minutes)
- Cook the veggies till they're soft and clear. Build up the flavors one by one. Cook the garlic till you can really smell it. Splash in a bit of broth to pull up any stuck bits.
- Step 3: Soup Assembly (20 minutes)
- Pour in broth bit by bit. Let the couscous bubble till it's just right. Throw in spinach at the very end. Make sure the meatballs are hot enough.
- Step 4: Final Seasoning (5 minutes)
- Squeeze in lemon juice after turning off the heat. Give it a taste and add salt if needed. Add your garnishes nicely. Let it sit for a minute or two.
Save it
Mixing beef with Italian sausage makes meatballs that are already packed with flavor and make the broth taste even better.
Tasty Broth Tricks
Throw in a parmesan rind while it's cooking.
Prep Ahead Ideas
Shape the meatballs in advance and keep them in the fridge until you're ready.
What To Serve With It
A loaf of crusty bread for soaking up the soup.
Save it
This dish shows you don't need to cook soup all day long. It's all about building flavors step by step and giving each part the attention it needs.
Common Questions
- → Can I prep the meatballs beforehand?
- Sure thing, just bake them up to 2 days early and keep them in the fridge, or pop them in the freezer for up to 3 months.
- → What works instead of pearl couscous?
- Try any tiny pasta like orzo, ditalini, or acini de pepe, just watch your cooking time.
- → Is this soup good for freezing?
- Absolutely, just freeze it without the pasta for up to 3 months. Toss in fresh pasta when you warm it up.
- → How can I make sure my meatballs stay tender?
- Don't mix the meat too much and be careful not to overcook them. They'll finish cooking in the hot soup.
- → What other greens work besides spinach?
- Try escarole, kale, or Swiss chard. Just put tougher greens in earlier so they get soft enough.