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Italian Wedding Soup

Ingredients

  • - FOR THE MEATBALLS -
  • 1/2 pound lean ground beef
  • 1/2 pound mild Italian sausage
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup chopped fresh flat-leaf parsley, plus more for serving
  • 1 large egg
  • 1 garlic clove, finely chopped
  • 1/2 cup panko breadcrumbs
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper
  • Nonstick cooking spray
  • - FOR THE SOUP -
  • 1 tablespoon olive oil
  • 1 cup chopped carrots
  • 1 cup chopped yellow onion
  • 1 cup chopped celery
  • 3 garlic cloves, finely chopped
  • 1 teaspoon Kosher salt
  • 1 teaspoon ground black pepper, plus more for serving
  • 6 cups chicken broth
  • 1 (14 ounce) can beef broth
  • 1 cup pearled couscous or small pasta
  • 5 ounces baby spinach
  • 2 tablespoons fresh lemon juice

Cooking Instructions

Step 1: For the Meatballs: Preheat the oven to 450 degrees F with the oven rack in the upper third of the oven.  Line a rimmed baking sheet with heavy duty aluminum foil.

Step 2: In a medium bowl, mix together the beef, sausage, Parmesan, parsley, egg, garlic, panko, salt, and pepper until well combined.  Form the mixture into about 40 (1/2-inch wide) meatballs.  Lightly spray the foil-lined baking sheet with nonstick spray and arrange the meatballs in a single layer.

Step 3: Bake the meatballs until they are firm to the touch, 6 to 8 minutes.  Increase the heat to broil.  Broil the meatballs until browned, 2 to 4 minutes.  Set aside.

Step 4: For the Soup: In a large stockpot or Dutch oven, heat the oil over medium-high heat.  Add the carrots, onion and celery, and cook until the vegetables start to soften, about 4 minutes.  Add the garlic and cook, stirring, for 1 minute.

Step 5: Gradually stir in the salt, pepper, chicken broth and beef broth.  Bring to a boil.  Reduce the heat to a gentle simmer, and add the couscous.  Cover and cook 8 minutes or until the couscous is just tender.

Step 6: Add the spinach and cook until just wilted, 1 minute.  Stir in the meatballs and cook until the meatballs are warmed throughout, 2 minutes.  Remove the pot from the heat and stir in the lemon juice.

Step 7: Serve the soup in bowls, and top with additional Parmesan cheese, chopped parsley, and black pepper.

Enjoy this delicious soup from The Pioneer Woman!