Top of page

Italian Wedding Soup

< Retour

Italian Wedding Soup

with pork meatballs, israeli couscous and garlic bread

Informations supplémentaires
30 min. | 741 kcal | easy | Family, Favorite | Printable version
1. Setup Preheat the oven to 400°F. Chop the onion, garlic and the parsley. Cut the carrot into small pieces. Slice the bread in half and then into 4 pieces.
2. Cook the meatballs Mix the ground pork with the spices, salt and pepper. Make a few small meatballs. Kids could help by making the meatballs. Heat a drizzle of oil in a pot over medium-high heat. Cook the meatballs about 8 minutes making sure to cook evenly all sides. Remove from the pot.
3. Start the soup Add a drizzle of oil if needed, the onion and the carrot to the pot. Cook 2-3 minutes. Add salt and pepper. Add the broth cube, 4 2P | 6 3P cups of water and the couscous. Bring to a boil. Reduce heat to medium, add the meatballs and cook 10-12 minutes until the couscous is tender.
4. Cook the bread Put the bread on a sheet pan. Mix the garlic with a generous drizzle of oil and brush over the bread. Bake in the oven for 6-8 minutes.
5. Finish the soup Add the spinach to the soup and mix. Remove from the heat. Adjust the salt and pepper to taste.
6. Plate your dish Garnish the soup with the parsley and the parmesan. Serve with the garlic bread. Bon appétit!
280gGround Pork
20mlSpice Mix(onion powder,ground nutmeg)
120gCouscous isreali
60gBaby Spinach
2unitOrganic Nantes carrot (s)
0.5unitYellow Onion(s)
1unitCiabatta Bread
1unitGarlic Clove(s)
30gGrana Padano Cheese
1unitFresh Italian Parsley
1unitChicken Broth Cube(s)
What you need pot, sheet pan, bowl
741 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 76g
25%
fat 28g
43%
cholesterol 104mg
35%
fiber 5g
20%
protein 43g
saturated 11g
55%
sodium 771mg
32%
sugar 7g
trans 0g