Italian Wedding Soup (Print Version)

# Ingredients:

→ Meatballs

01 - 1/2 pound ground beef, lean
02 - 1/4 cup fresh parsley, finely chopped
03 - 1/2 pound Italian sausage, mild
04 - 1 large egg
05 - 1 garlic clove, finely diced
06 - 1/2 cup Parmesan, grated
07 - 1/2 teaspoon ground black pepper
08 - 1/2 cup panko crumbs
09 - 1/2 teaspoon kosher salt

→ Soup

10 - 1 cup chopped celery
11 - 6 cups of chicken stock
12 - 1 cup chopped carrots
13 - 14 ounces beef broth
14 - 1 cup couscous, pearl variety
15 - 1 diced yellow onion
16 - 2 tablespoons squeezed lemon
17 - 5 ounces baby spinach leaves
18 - 1 tablespoon olive oil
19 - 3 garlic cloves, finely minced
20 - 1 teaspoon kosher salt
21 - 1 teaspoon ground pepper

# Instructions:

01 - Turn oven to 450°F. Cover baking tray with foil
02 - Mix everything shown under 'Meatballs.' Roll into 40 tiny balls and arrange on the tray
03 - Cook for 6-8 minutes till they firm up. Broil another 2-4 minutes to brown them
04 - Heat oil and cook onion, celery, and carrots till soft. Stir in the garlic after
05 - Pour in the broths along with seasoning. Once bubbling, mix in couscous and let it simmer 8 minutes
06 - Wait for spinach to barely wilt, then stir in meatballs and lemon juice

# Notes:

01 - Pearl couscous can be swapped with orzo or ditalini
02 - Add spinach last so it doesn’t get overcooked
03 - For more flavor, splash some white wine in the broth

Back