Amazing Tomatoes and meatballs soup
It’s the first time I’m on time for the party, in celebrating National Soup Month, Yay! So, it’s my favorite month of the year! so far. For anyone following this blog, by now, you already know I am a soup junkie! if you didn’t well, I’m guilty.
I guess it must be, cause I’m a second child, and my older sister, was often sick, and I was always in good health, so it is said that I often passed my days alone playing, and being a happy baby (I have proof) this is me, coming home, two days old and already smiling.
So, it was later, as a child whenever I got sick that I was specially cared for with soup, (chicken noodle, often) and on some Saturday mornings, that my mother use to make us soup for breakfast. So maybe that is why I am so fond of soup.
Today’s soup is not a soup that I have made before, is the first time I do it and it got mostly good reviews among the taste tasters at home, winning on a 4 vs 2 good reviews. So, I considered that as great average and mostly will be made again, maybe tweak it a little.
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups chicken broth
- 2 cans diced tomatoes plus two cans filled with water
- 2 teaspoons dried parsley
- 2 sprigs fresh thyme
- 5-6 leaves fresh basil
- 1 cup Israeli couscous
- 2 handfuls fresh spinach or kale (I used a fresh kale)
- Veal meatballs
- ½-pound ground pork or turkey
- ½-pound ground veal
- 1 onion, grated
- 1 cup fresh breadcrumbs
- ½ cup finely grated Parmesan
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- In a large pot, heat 2 tablespoons of olive oil over medium heat and add onions, and garlic. Sauté for 2-3 minutes until soft.
- Add tomatoes, chicken stock, water, thyme, basil, parsley, salt, and pepper. Bring to a boil.
- Prepare meatballs: Combine meats, onion, breadcrumbs, and Parmesan cheese in a bowl. Season with salt and pepper. Divide the mixture into small balls. Heat the oil in a large non-stick skillet over medium-high heat. Add the meatballs and cook, turning, for 3-4 minutes until golden brown. Then add them to the boiling tomatoes. At this point add the couscous.
- Simmer, partially covered, on low heat for 12-15 minutes until meatballs are cooked. Stir in fresh spinach or kale and continue to cook for 5 more minutes. Taste for salt and pepper and adjust.
- Serve with fresh Parmesan cheese. Garnish with fresh basil and thyme.