Italian Wedding Soup
Nutrition Information
  • Serves: 10 servings
  • Calories: 330,
  • Fat: 11 g,
  • Carbohydrates: 27 g,
  • Sodium: 700 mg,
  • Fiber: 4 g,
  • Protein: 29 g
  • Cholesterol: 95 mg
Type: Entree
Cuisine: Italian
Prep Time: 
Cook Time: 
Total Time: 
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Ingredients
  • 1 pound 93% lean ground beef
  • 1 pound 96% lean ground pork
  • 2 eggs
  • 2 tablespoons olive oil
  • ½ cup breadcrumbs
  • ½ cup shredded parmesan cheese
  • ½ cup yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons fresh parsley, minced
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • ½ teaspoon fennel seeds
  • ¼ teaspoon cayenne pepper
  • 1 pinch ground nutmeg
  • 1 cup water
  • 1 teaspoon olive oil
  • ½ cup onion, diced
  • 3 quarts low-sodium chicken stock
  • 1 pound coarsely chopped kale, collard greens, or spinach
  • 3 large carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 1 cup pearl couscous
Instructions
  1. Preheat oven to 375 degrees F. In a large bowl, combine meat, eggs, olive oil, breadcrumbs, cheese, onion, garlic, parsley, and spices. Using your hands, knead ingredients together until well incorporated. Moisten hands and roll meat into golf ball-sized balls. Arrange meatballs 1 inch apart on a greased baking sheet. Bake for 15 minutes, or until browned.
  2. Remove meatballs from baking sheet and set aside to cool. Pour 1 cup water onto baking sheet. Using a spatula, scrape the pan clean. Pour through a mesh strainer into a small bowl and reserve liquid for later.
  3. In a large soup pot, heat olive oil over medium-high heat. On hot, add onion and sauté for about 2 minutes, until fragrant. Add chicken stock and reserved meat juices. Bring to a boil.
  4. Stir in chopped greens, carrots, celery, and couscous. Reduce heat to medium-low, and simmer for 15 minutes. Add in meatballs, and simmer an additional 5-10 minutes. Serve immediately.
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