Tasty Wedding Soup (Print Version)
# Ingredients:
→ Meatballs
01 -
1/4 cup freshly chopped parsley
02 -
1/2 pound mild Italian sausage
03 -
1 garlic clove, finely chopped
04 -
1/2 pound lean ground beef
05 -
1/2 cup panko breadcrumbs
06 -
1 large egg
07 -
1/2 cup grated Parmesan cheese
08 -
1/2 teaspoon ground black pepper
09 -
1/2 teaspoon kosher salt
→ Soup
10 -
1 teaspoon ground black pepper
11 -
1 tablespoon olive oil
12 -
5 ounces fresh baby spinach
13 -
1 teaspoon kosher salt
14 -
6 cups chicken broth
15 -
1 cup pearl couscous
16 -
1 cup finely chopped celery
17 -
14 ounces beef broth
18 -
2 tablespoons fresh lemon juice
19 -
3 garlic cloves, finely minced
20 -
1 cup finely chopped yellow onion
21 -
1 cup finely chopped carrots
# Instructions:
01 -
Preheat to 450°F and line a baking tray with foil.
02 -
Combine meatball ingredients and roll into 40 mini meatballs. Place them on the prepared tray.
03 -
Bake for 6-8 minutes until they firm up. Switch to broil for 2-4 minutes for a golden finish.
04 -
Sauté the chopped carrots, onion, and celery in olive oil until soft. Stir in the minced garlic.
05 -
Pour in both broths and seasonings. Once it boils, add couscous and simmer for 8 minutes.
06 -
Mix in spinach until it wilts. Add in meatballs and finish with a splash of lemon juice.
# Notes:
01 -
Orzo or ditalini pasta can work as substitutions for pearl couscous.
02 -
Stir spinach in at the very end to keep its vibrant freshness.
03 -
A splash of white wine can enhance the broth's flavors.