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Taking basic ingredients and turning them into a hearty meatball soup that'll make everyone smile. When you mix juicy meatballs with pearl couscous, you get a filling dish that feels both homey and fancy.
Whenever I cook this soup, it takes me back to those big family get-togethers - the smell of those meatballs cooking just fills up the whole house.
Key Ingredients Breakdown
- Ground Meats: Go for beef with 80/20 fat content for super juicy meatballs
- Pearl Couscous: Try to find ones that are all the same size so they cook evenly
- Fresh Spinach: Get the greenest, crispiest leaves you can find
- Parmesan: Grate it yourself for way better taste
- Fresh Parsley: It'll freshen up your meatballs and look pretty on top
Step-By-Step Guide
- Step 1: Meatball Formation (20 minutes)
- Mix everything with a light touch, don't squish it too much. Make them all the same size for even cooking. Pop them in the fridge for a bit. Leave space between them on your baking tray.
- Step 2: Creating the Base (15 minutes)
- Cook those veggies till they're see-through. Build up those flavors one by one. Cook the garlic till you can really smell it. Splash in a bit of broth to get all the good bits off the pan.
- Step 3: Soup Assembly (20 minutes)
- Pour in your broths bit by bit. Let the couscous bubble away till it's just right. Throw in spinach at the very end. Make sure those meatballs are hot enough.
- Step 4: Final Seasoning (5 minutes)
- Squeeze in lemon juice after you turn off the heat. Give it a taste and add salt if needed. Add your garnishes with care. Let it sit for a few minutes.
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Using both beef and Italian sausage makes meatballs that are already so tasty they make the whole soup better.
Flavor Boosting Tricks
Throw in a parmesan rind while it's simmering.
Prep Ahead Options
Roll your meatballs in the morning, keep them cold until dinner time.
What To Serve With It
A loaf of crunchy bread for soaking up every drop.
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This soup shows you don't need to cook all day for amazing flavor. It's all about how you build flavors and treat each part with a little TLC.
Frequently Asked Questions
- → Can I prepare the meatballs early?
- Absolutely! Cook them up to 2 days ahead and refrigerate, or freeze for as long as 3 months.
- → What can I use instead of couscous?
- Swap it with any tiny pasta like orzo, ditalini, or acini de pepe. Just adjust the cooking time.
- → Is freezing this soup okay?
- Yes, freeze it minus the pasta for up to 3 months. Add fresh pasta when reheating.
- → How can I avoid tough meatballs?
- Mix gently, and don’t overcook them. They’ll finish cooking while simmering in the soup.
- → What other greens could I use?
- Escarole, kale, or Swiss chard are great options. Add firmer greens earlier in the cooking process.