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Taking basic ingredients and turning them into a hearty meatball soup that'll warm anyone's soul. When you mix those juicy, tasty meatballs with pearl couscous, you get a filling dish that's both cozy and fancy.
Whenever I whip up this soup, it takes me back to those family get-togethers on Sundays - with that amazing smell of meatballs cooking filling up the whole house.
Key Ingredients Breakdown
- Ground Meats: Go for 80/20 beef to keep your meatballs nice and moist
- Pearl Couscous: Try to get ones that are all the same size so they cook evenly
- Fresh Spinach: Go for leaves that look vibrant and snappy
- Parmesan: Grate it yourself for way better taste
- Fresh Parsley: Gives a nice pop of freshness to both meatballs and as a topper
Step-by-Step Process
- Step 1: Meatball Formation (20 minutes)
- Mix everything lightly and don't work it too much. Make them all the same size for even cooking. Let them cool in the fridge for a bit. Put them on a baking sheet with space in between.
- Step 2: Creating the Base (15 minutes)
- Cook veggies until they're soft and clear. Build up the flavor bit by bit. Cook garlic just until you can smell it. Pour in a little broth to scrape up the good stuff.
- Step 3: Soup Assembly (20 minutes)
- Pour in broths one after another. Cook couscous until it's soft. Throw in spinach right at the end. Make sure meatballs are hot enough.
- Step 4: Final Seasoning (5 minutes)
- Squeeze in lemon juice after taking it off the heat. Try it and add salt if needed. Add pretty garnishes. Let it sit for a minute.
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Using both beef and Italian sausage makes incredibly tasty meatballs that really make the soup broth shine.
Tasty Broth Tricks
Throw in a parmesan rind while it bubbles away.
Prep Earlier
Roll your meatballs in advance and keep them in the fridge till you need them.
Pair With
A loaf of crunchy bread for soaking up every drop.
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This dish shows you don't need to cook soup all day long. What matters is how you build flavors and give each part the attention it deserves.
Frequently Asked Questions
- → Can I prep the meatballs early?
- Sure thing, bake them up to 2 days beforehand and keep in the fridge, or pop them in the freezer for up to 3 months.
- → What's a good swap for pearl couscous?
- Try any tiny pasta like orzo, ditalini, or acini de pepe, just watch your cooking time.
- → Can I store this soup in the freezer?
- Absolutely, just freeze it without the pasta for up to 3 months. Toss in fresh pasta when you warm it up.
- → How do I make sure my meatballs stay tender?
- Don't mix the meat too much and watch your cooking time. They'll finish cooking right in the soup.
- → What other greens work besides spinach?
- Try escarole, kale, or Swiss chard. Just put tougher greens in earlier so they get soft enough.