Transforming simple ingredients into a meatball soup that brings warmth to any table. The combination of tender, flavorful meatballs and pearl couscous creates a satisfying meal that's both comforting and elegant.
Making this soup reminds me of Sunday family dinners - the aroma of browning meatballs filling the kitchen.
Essential Ingredients Selection
- Ground Meats: Choose 80/20 beef for juicy meatballs
- Pearl Couscous: Look for uniform size for even cooking
- Fresh Spinach: Pick bright, crisp leaves
- Parmesan: Fresh-grated adds more flavor
- Fresh Parsley: Adds brightness to meatballs and garnish
Detailed Steps
- Step 1: Meatball Formation (20 minutes)
- Combine ingredients gently, don't overmix. Roll uniform sizes for even cooking. Chill formed meatballs briefly. Arrange with space between on baking sheet.
- Step 2: Creating the Base (15 minutes)
- Sweat vegetables until translucent. Build flavor layers gradually. Toast garlic until fragrant. Deglaze with small amount of broth.
- Step 3: Soup Assembly (20 minutes)
- Add broths in stages. Simmer couscous until tender. Add spinach last minute. Check meatball temperature.
- Step 4: Final Seasoning (5 minutes)
- Add lemon juice off heat. Taste and adjust salt. Garnish thoughtfully. Let rest briefly.
The blend of beef and Italian sausage creates perfectly seasoned meatballs that enhance the broth.
Broth Enhancement
Add parmesan rind while simmering.
Make-Ahead Tips
Form meatballs early, refrigerate until needed.
Serving Suggestions
Crusty bread for dipping.
This recipe proves that homemade soup doesn't need hours of simmering. The key is layering flavors and treating each component with care.
Frequently Asked Questions
- → Can I make the meatballs ahead?
- Yes, bake them up to 2 days ahead and store in the fridge, or freeze for up to 3 months.
- → What can I substitute for pearl couscous?
- Use any small pasta like orzo, ditalini, or acini de pepe, adjusting cooking time as needed.
- → Can I freeze this soup?
- Yes, freeze without the pasta for up to 3 months. Add fresh pasta when reheating.
- → How do I prevent tough meatballs?
- Don't overmix the meat mixture and avoid overcooking. They'll continue cooking in the soup.
- → What greens can I use instead of spinach?
- Escarole, kale, or Swiss chard work well. Add heartier greens earlier to ensure they cook through.