I’ve got a great throw-together soup recipe for ya’ll tonight!!!
Last night’s dinner plan was supposedddd to be spaghetti, but for some reason we just weren’t feelin’ it…
And you know how much I like a little kitchen challenge 🙂 Here’s what I came up with as a way to use the tomato sauce & ground beef instead!
Mini-Meatball, Veggie & Israeli Cous Cous Soup
This recipe was a complete success. The flavor was perfect, it used up many “straggler” ingredients I had in the fridge AND it got The Man to eat Israeli cous cous… to which he had earlier made the following claim: “I will never eat that weird stuff.”
Challenge me again boyfriend, I dare ya 😉
This was a throw together kinda meal, so you could use anything you had on hand to make it work. A base of stock + tomatoes then veggies, cous cous or pasta, and meatballs is the basic concept here.
- 1 onion, diced
- 1 carrot, diced
- 1/2 head cabbage, sliced
- 1 cup frozen corn
- 1 clove garlic, minced
- 1 cup Pomi strained tomatoes (or plain tomato sauce)
- 3 cups chicken broth
- 3 cups water
- 1 cup Israeli cous cous
- 1 tblsp olive oil
- 3/4 lb. Whole Foods ground beef
- 2 cloves garlic, minced
- 5 tblsp Panko
- 1 egg
- 1/2 tblp dried oregano
- 2 tblsp fresh grated Parmesan cheese
- sea salt & black pepper
1. Saute your veggies, starting with the onion and carrot in the olive oil over medium for 5 minutes. Then add the cabbage and cover, cooking until softened (10 minutes). Add your garlic during the last minute.
2. Add in your corn, chicken stock, tomato sauce and water and bring to a simmer. Cover and let cook while you prep the meatballs.
3. Assemble your meatballs.
** Side note ** The Man installed under the counter LED lighting and it is amazinggggggggg! No more yellow tinted pictures finallyyyyyyyyy!! I owe him a thousand smooches, ya think? 😉
Get your hands dirty and just go to it. You want to make the meatballs very very small, I’m talkin’ smaller than the diameter of a quarter.
And this, my friends, definitely tests my patience hahaha. But it’s so worth it! I think that 3/4lb ground beef made about 75 meatballs <—- yea.
4. This is the final step. Bring your soup up to a boil then add in cous cous, giving a stir. Next in go the meatballs and in about 15 minutes your cous cous will be fluffy and your meatballs will be cooked!
If you’ve never tried Israeli cous cous, here’s what it looks like. Kind of like little pearls 🙂 It’s great stuff too, I used to use it all the time but for some reason forgot about it… no more my friends!
Plus when The Man says anything like “I’ll never eat insert food here” you know that it’s challenge time and time to bring it LOL.
While the soup finishes up you’ll have just enough time to butter up some bread and grate some fresh Parmesan on top 🙂
Dinner. Is. Served.
More freshly grated Parm on top!
This exceeded expectations in flavor… The Man requested leftovers before he was even halfway done with his bowl haha. That’s how I usually guage the success factor 😉
It somehow turned out light, with the pillows of cous cous, but yet still hearty with the mini meatballs… and I even snuck in some veggies without The Man anyone being the wiser… fantastico!
Tell me, do you like a good kitchen challenge?!?!