Italian Meatball Soup (Print Version)

# Ingredients:

→ Meatballs

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

→ Soup

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

# Instructions:

01 - Set your oven to 450°F and get a foil-lined baking pan ready
02 - Combine the meatball mix, shape into 40 small balls, and set on the foil pan
03 - Bake for about 6-8 minutes until they’re firm. Broil 2-4 minutes for a toasty top
04 - Sauté softened carrots, celery, and onions in the oil. Add garlic last
05 - Pour in both broths along with spices. Bring to boil, add couscous, let simmer 8 minutes
06 - Wilt the spinach, stir in lemon juice and pre-cooked meatballs

# Notes:

01 - Ditalini or orzo can be swapped for pearl couscous
02 - To keep spinach vibrant, add it at the very last step
03 - For a deeper flavor, splash in some white wine

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