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Turning basic ingredients into a hearty meatball soup that'll warm up any dinner. The mix of juicy, tasty meatballs with pearl couscous makes a filling dish that feels both homey and fancy.
Whenever I cook this soup, it takes me back to family get-togethers - the smell of meatballs cooking fills up the whole house.
Standout Ingredient Picks
- Ground Meats: Go for 80/20 beef to get juicy meatballs
- Pearl Couscous: Try to find ones that are all the same size
- Fresh Spinach: Get leaves that look vibrant and firm
- Parmesan: Grate it yourself for better taste
- Fresh Parsley: Gives a nice pop of flavor to meatballs and as garnish
Step-By-Step Guide
- Step 1: Meatball Formation (20 minutes)
- Mix everything lightly without squishing too much. Make them all the same size for even cooking. Put them in the fridge for a bit. Leave space between them on your baking tray.
- Step 2: Creating the Base (15 minutes)
- Cook veggies until they're soft and clear. Build up flavors one by one. Cook garlic till you can smell it. Add a splash of broth to get the good bits off the pan.
- Step 3: Soup Assembly (20 minutes)
- Pour in broth bit by bit. Let couscous cook till soft. Throw spinach in at the very end. Make sure meatballs are cooked through.
- Step 4: Final Seasoning (5 minutes)
- Squeeze in lemon juice after taking it 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 gives you meatballs that are already packed with flavor to make the broth taste amazing.
Boosting Your Broth
Throw in a parmesan rind while it simmers.
Prep Ahead Ideas
Shape your meatballs earlier and keep them in the fridge.
What To Serve With It
A loaf of crusty bread for soaking up the soup.
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This dish shows you don't need to cook soup forever to get great flavor. It's all about building layers and giving each part some TLC.
Frequently Asked Questions
- → Can I prep meatballs beforehand?
- Absolutely! Cook them and refrigerate for up to 2 days or freeze for 3 months.
- → What other pasta works instead of couscous?
- Try orzo, ditalini, or acini de pepe and tweak the cooking time if needed.
- → Is this soup freezer-friendly?
- Yes, freeze it minus the pasta for 3 months. Add fresh pasta when reheating.
- → How do I keep my meatballs soft?
- Be gentle—don't mix the meat too much, and avoid overcooking since the soup will finish them.
- → What greens are good alternatives to spinach?
- Kale, escarole, or chard work great! Just let tougher greens cook longer.