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Italian Wedding Soup

30 min. | 741 kcal | easy |
Family, Favorite
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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!
280 g Ground Pork
20 ml Spice Mix(onion powder,ground nutmeg)
120 g Couscous isreali
60 g Baby Spinach
2 unit Organic Nantes carrot (s)
0.5 unit Yellow Onion(s)
1 unit Ciabatta Bread
1 unit Garlic Clove(s)
30 g Grana Padano Cheese
1 unit Fresh Italian Parsley
1 unit Chicken Broth Cube(s)
What you need pot, sheet pan, bowl
741 kcal
% daily value
% daily value
carbohydrate 76g
fat 28g
cholesterol 104mg
fiber 5g
protein 43g
saturated 11g
sodium 771mg
sugar 7g
trans 0g