Italian Wedding Soup

I think I am going to have to change my name to "Soup Lady." Recently, a few of the people around me have been in need of care, so I have been breaking out my soup kettle, and doling it out. I never knew how many soups I made, but you know, when you are in need some comfort, nothing gives you nutrients and ease of travel quite like a soup does. Plus, you know, it's winter. And winter and soup are just great pals.

The other day I was in the mood for soup (yet again.) So I busted out this recipe. It's a real people pleaser. It's got little meatballs, and spinach and chicken broth and teeny tiny pasta. What more could you want in life? Worth the mention here: this sucker is dairy free AND Italian-American. For me, that means I am firing on ALL cylinders. This soup checks all the boxes.

So, if you are looking for a soup that is pretty darn quick to make, easy, healthy, Italian-American, and dairy free, well, by gosh, do your happy dance because HERE WE GO!



Italian Wedding Soup 
Time: 30-40 minutes | Serves 6 | Difficulty: Easy 



You Will Need:

1 pound ground meat (I use venison)
1 egg
1/4 cup bread crumbs
6 cloves garlic, minced (2 for the meatballs and 4 for the soup pot)
Dash of onion powder
Pinch of salt
1 onion, diced
3 carrots, peeled and sliced
2 stalks of celery, sliced
1 package of frozen spinach
1 cup pearled couscous
1 glug of olive oil
2 heaping tablespoons of Better than Bullion chicken base
8 cups water

Method:

Preheat oven to LO BROIL.

In a bowl place 2 garlic cloves, breadcrumbs, 1 pound ground meat, 1 egg, onion power, and pinch of salt. Get in there good and mix it up with your hands until fully combined. Roll the meat into small meatballs (about the size of a ping pong ball.) You should get 20-30meatballs depending on how you roll.

Place the meatballs on a greased cookie sheet. Place in the oven for 12-15 minutes or until the meatballs are brown on top. Set aside.

In a big old soup pot, heat your glug of oil. Add your onion, carrots, celery, and garlic. Mix and cook over medium high heat until onions are translucent, about 5-7 minutes.

Next, add your frozen spinach, bullion/base, and water to the pot. Bring it to a boil and then lower heat, covering, and let it simmer about 20 minutes. Add your meatballs into the pot and continue to simmer (covered) until ready to serve. Taste and adjust seasonings if necessary.

When you're nearly ready to serve, prepare your couscous (according to manufacturers directions). In general, pearl couscous ratio is 1 1/4 cups water boiled, which you add 1 cup of couscous to. Allow that to boil for 8-10 minutes.

To serve: put your pearled couscous into the bowl and pour soup over. Top with parmesan cheese and enjoy in good company! <3


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