Simple Wedding Soup (Print Version)

# Ingredients:

→ Meatballs

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

→ Soup

10 - 1 cup diced celery
11 - 1 cup diced yellow onion
12 - 1 cup diced carrots
13 - 3 garlic cloves, finely chopped
14 - 1 cup pearl couscous
15 - 1 tbsp olive oil
16 - 6 cups chicken stock
17 - 14 oz beef stock
18 - 2 tbsp lemon juice
19 - 5 oz fresh baby spinach leaves
20 - 1 tsp kosher salt
21 - 1 tsp black pepper

# Instructions:

01 - Set the oven to 450°F. Place foil on a baking tray.
02 - Combine all the meatball ingredients, then shape into 40 bite-sized meatballs. Arrange them on the foil-covered tray.
03 - Bake the meatballs for 6-8 minutes until they hold their shape. Then broil for around 2-4 minutes until browned.
04 - Heat up the oil in a pot and sauté the onions, carrots, and celery until they soften. Toss in the garlic.
05 - Pour in the chicken and beef broths, then season with salt and pepper. Bring it to a boil, add in the couscous, and simmer for 8 minutes.
06 - Stir in the spinach until it wilts. Finally, add the cooked meatballs and the lemon juice.

# Notes:

01 - If you're out of couscous, swap it for orzo or ditalini.
02 - Wait to add the spinach until the end so it stays nice and fresh.
03 - Want a flavor boost? Try adding a splash of white wine to the broth.

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