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Taking basic items and crafting them into a hearty meatball soup that'll make everyone smile. When you mix juicy meatballs with pearl couscous, you get a filling dish that's down-to-earth yet fancy enough for guests.
Every time I whip up this soup, I'm taken back to our family's weekend meals - that smell of meatballs cooking just fills up the whole house.
Key Ingredients Breakdown
- Ground Meats: Grab 80/20 beef for extra juicy meatballs
- Pearl Couscous: Try to get ones that are all the same size so they cook evenly
- Fresh Spinach: Go for leaves that look perky and green
- Parmesan: Grate it yourself for way better taste
- Fresh Parsley: Gives a nice pop to both meatballs and as a topping
Step-By-Step Instructions
- Step 1: Meatball Formation (20 minutes)
- Mix everything with a light touch or they'll get tough. Make them all the same size so they cook evenly. Pop them in the fridge for a bit. Leave space between them on your tray.
- Step 2: Creating the Base (15 minutes)
- Cook the veggies until they're see-through. Add flavors one after another. Cook the garlic until you can smell it. Splash in a bit of broth to get the good bits off the pan.
- Step 3: Soup Assembly (20 minutes)
- Pour in broth little by little. Let couscous bubble until soft. Toss in spinach right at the end. Make sure meatballs are hot enough.
- Step 4: Final Seasoning (5 minutes)
- Squeeze lemon juice after turning off the heat. Give it a taste and add salt if needed. Sprinkle on toppings nicely. Let it sit for a minute.
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Mixing beef with Italian sausage makes meatballs so tasty they make the whole soup better.
Flavor Boosting Tricks
Throw in a parmesan rind while it's cooking.
Prep Ahead Options
Roll your meatballs earlier and keep them cold until you're ready.
What To Serve With It
A loaf of crusty bread for soaking up the goodness.
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This dish shows you don't need to spend all day cooking to make amazing soup. It's all about adding flavors in the right order and giving each part some TLC.
FAQ sur la recette
- → Can the meatballs be prepped early?
- Absolutely! Bake them up to two days before and keep in the fridge, or freeze for up to three months.
- → What works instead of pearl couscous?
- Try small pasta like orzo, ditalini, or acini de pepe. Adjust the cooking time to suit.
- → Is this soup freezable?
- Definitely! Just freeze it without the pasta for up to three months. Toss in fresh pasta when reheating.
- → How do I keep meatballs soft?
- Mix the meat gently and don’t overcook them. They'll finish cooking in the broth.
- → What can replace spinach?
- Try escarole, kale, or Swiss chard. Add tougher greens earlier so they cook properly.