Italian Wedding Meatball Soup (Print Version)

# Ingredients:

→ Meatballs

01 - 1/2 pound ground beef (lean)
02 - 1/2 pound Italian sausage (mild)
03 - 1/2 cup Parmesan cheese, finely grated
04 - 1/4 cup fresh parsley, finely chopped
05 - 1 large egg
06 - 1 garlic clove, finely chopped
07 - 1/2 cup panko breadcrumbs
08 - 1/2 teaspoon kosher salt
09 - 1/2 teaspoon black pepper

→ Soup

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

# Instructions:

01 - Get oven hot at 450°F and cover a baking sheet with foil
02 - Combine all meatball stuff, shape into 40 tiny balls and put them on your lined tray
03 - Cook for 6-8 mins till they feel solid. Then broil them 2-4 mins to get them nice and brown
04 - Heat oil and cook the veggies till they're tender. Toss in the garlic last
05 - Dump in both broths with seasonings. Let it boil, drop in couscous, and simmer about 8 mins
06 - Toss in spinach and wait till it shrinks down. Mix in your meatballs and squirt in lemon juice

# Notes:

01 - You can swap out the pearl couscous with small pasta like orzo or ditalini
02 - Always put spinach in at the last minute so it stays bright
03 - A splash of white wine really makes the broth tastier

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