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Taking basic items and whipping up a meatball soup that'll cozy up any dinner. When you mix juicy, tasty meatballs with pearl couscous, you get a filling dish that's down-to-earth yet fancy enough for guests.
Every time I cook this soup, I think back to our family's weekend get-togethers - the smell of those meatballs cooking just filled up the whole house.
Key Ingredients Breakdown
- Ground Meats: Grab 80/20 beef for the juiciest meatballs
- Pearl Couscous: Try to get ones that are all the same size for best results
- Fresh Spinach: Go for leaves that look perky and green
- Parmesan: Grate it yourself for way better taste
- Fresh Parsley: Gives a nice fresh pop to your meatballs and looks pretty on top
Step-By-Step Instructions
- Step 1: Meatball Formation (20 minutes)
- Mix everything with a light touch or they'll get tough. Make them all about the same size. Pop them in the fridge for a bit. Leave space between them on your tray.
- Step 2: Creating the Base (15 minutes)
- Cook your veggies till soft and clear. Build up those flavors one by one. Cook garlic till you can really smell it. Splash in a bit of broth to get all those tasty bits off the pan.
- Step 3: Soup Assembly (20 minutes)
- Pour in broth bit by bit. Let couscous cook till soft. Throw spinach in right at the end. Make sure meatballs are hot enough inside.
- Step 4: Final Seasoning (5 minutes)
- Squeeze lemon juice after turning off the heat. Give it a taste and add salt if needed. Add your garnishes with care. Let it sit for a minute before serving.
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Mixing beef with Italian sausage makes meatballs so flavorful they really pump up the whole soup.
Flavor Boosting Secrets
Throw in a parmesan rind while it bubbles away.
Prep-Ahead Options
Shape your meatballs the day before and keep them in the fridge.
What To Serve With It
A loaf of crunchy bread for soaking up the good stuff.
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This dish shows you don't need to cook soup all day to make it amazing. Just focus on getting the most from each ingredient and taking your time with each step.
Frequently Asked Questions
- → Can I prepare the meatballs early?
- Sure, bake them a couple of days ahead and store in the fridge, or freeze for up to three months.
- → What works instead of pearl couscous?
- Small pasta options like orzo, acini de pepe, or ditalini work. Adjust their cook time as needed.
- → Is this soup freezable?
- Yep! Freeze without the pasta for up to three months, then add it fresh when reheating.
- → How do I keep meatballs soft?
- Don’t overdo the mixing or cooking. Remember, they’ll finish cooking in the broth.
- → What other greens can I swap for spinach?
- Try kale, Swiss chard, or escarole. Tougher greens need more cooking time.