Easy Italian Wedding Soup (Print Version)

# Ingredients:

→ Meatballs

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

→ Soup

10 - 1 tablespoon olive oil
11 - 1 cup chopped carrots
12 - 1 cup chopped yellow onion
13 - 1 cup chopped celery
14 - 3 garlic cloves, minced
15 - 1 teaspoon kosher salt
16 - 1 teaspoon black pepper
17 - 6 cups chicken broth
18 - 14 ounces beef broth
19 - 1 cup pearl couscous
20 - 5 ounces baby spinach
21 - 2 tablespoons lemon juice

# Instructions:

01 - Heat to 450°F. Line baking sheet with foil
02 - Mix meatball ingredients, form 40 small meatballs. Place on lined sheet
03 - Bake 6-8 minutes until firm. Broil 2-4 minutes until brown
04 - Cook carrots, onion, celery in oil until soft. Add garlic
05 - Add broths and seasonings. Boil, add couscous, simmer 8 minutes
06 - Add spinach until wilted. Add meatballs and lemon juice

# Notes:

01 - Can substitute pearl couscous with orzo or ditalini
02 - Add spinach at end to keep fresh
03 - Can enhance broth with white wine

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