Italian Wedding Meatball Soup (Printable Version)
# What You'll Need:
→ Meatballs
01 -
1/2 pound ground beef (lean)
02 -
1/2 pound Italian sausage (mild)
03 -
1/2 cup Parmesan cheese, grated
04 -
1/4 cup fresh parsley, chopped
05 -
1 large egg
06 -
1 garlic clove, minced
07 -
1/2 cup panko breadcrumbs
08 -
1/2 teaspoon salt (kosher)
09 -
1/2 teaspoon pepper (black)
→ Soup
10 -
1 tablespoon oil (olive)
11 -
1 cup carrots, chopped
12 -
1 cup yellow onion, chopped
13 -
1 cup celery, chopped
14 -
3 garlic cloves, minced
15 -
1 teaspoon salt (kosher)
16 -
1 teaspoon pepper (black)
17 -
6 cups broth (chicken)
18 -
14 ounces broth (beef)
19 -
1 cup couscous (pearl)
20 -
5 ounces spinach (baby)
21 -
2 tablespoons juice from lemon
# Preparation Steps:
01 -
Warm up to 450°F and put foil on your baking sheet
02 -
Combine all meatball stuff and shape into 40 tiny balls, then set them on your lined tray
03 -
Cook for 6-8 mins till they're firm, then switch to broil for 2-4 mins to brown them up
04 -
Soften the carrots, onion and celery in oil, then throw in the garlic
05 -
Mix in both broths and spices, bring to a boil, drop in couscous, then simmer about 8 mins
06 -
Stir in spinach till it shrinks down, then add your meatballs and squeeze in that lemon juice
# Additional Tips:
01 -
You can swap out pearl couscous for orzo or ditalini pasta
02 -
Always put spinach in last so it stays green and fresh
03 -
A splash of white wine makes the broth even tastier