This soup is easy, healthy, full of flavor and great for a cold day. It’s perfect with fresh crusty bread.
Jonathan Pace San Francisco, California
Couscous Meatball Soup Recipe
Couscous Meatball Soup
1 lb. 90% Lean Ground Beef
2 tsp. dried basil
2 tsp. dried oregano
½ tsp. salt
1 large onion, finely chopped
2 tsp. canola oil
8 cups collard greens (or spinach)
8 cups chopped fresh kale
2 cartons (32 oz. each) vegetable stock
1 Tbsp. white wine vinegar
½ tsp. crushed red pepper flakes
¼ tsp. pepper
1 package (8.8 oz.) Israeli couscous
In a small bowl, combine the beef, basil, oregano and salt. Shape into ½ inch balls. In a large nonstick skillet coated with cooking spray, brown meatballs; drain. Remove meatballs and set aside.
In the same skillet, brown onion in oil. Add greens or spinach and kale; cook 6-7 minutes longer or until wilted.
In a Dutch oven, combine the greens mixture, meatballs, stock, vinegar, pepper flakes and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Return to a boil. Stir in couscous, reduce heat; cover and simmer for 10-15 minutes or until couscous is render, stirring once. 10 servings
(Recipe for Couscous Meatball Soup came from tasteofhome.com)
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