Couscous Meatball Soup

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)