Italian Wedding Soup (Print Version)

# Ingredients:

→ Meatballs

01 - 1/2 pound mild sausage, Italian-style
02 - 1/4 cup parsley, fresh and chopped
03 - 1/2 cup Parmesan, grated
04 - 1 clove garlic, minced small
05 - 1/2 pound ground beef, lean if you prefer
06 - 1 large egg
07 - 1/2 teaspoon salt, kosher
08 - 1/2 teaspoon pepper, black
09 - 1/2 cup breadcrumbs, panko

→ Soup

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

# Instructions:

01 - Set oven to 450°F and cover a baking sheet with foil
02 - Blend the meatball mixture, roll into 40 little balls, and arrange them on the foil
03 - Bake for 6-8 minutes until they hold shape. Broil another 2-4 minutes to brown
04 - Heat oil and soften carrots, onions, and celery in it. Toss in minced garlic after that
05 - Pour in broths and add seasonings. Boil it up, stir in couscous, and simmer for 8 minutes
06 - Mix in spinach until it's soft. Stir in the meatballs and lemon juice last

# Notes:

01 - You can trade pearl couscous for ditalini or orzo
02 - Adding spinach late keeps it vibrant and green
03 - White wine is a nice touch to boost broth flavor

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