Couscous Meatball Soup Recipe

5 7 6
Couscous Meatball Soup Recipe
Couscous Meatball Soup Recipe photo by Taste of Home
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Couscous Meatball Soup Recipe

Read Reviews
5 7 6
Publisher Photo
Leafy greens, homemade meatballs, pearly couscous and just-right seasonings tossed in the pot and ready to simmer after only 25 minutes of prep makes this our go-to dinner on chilly weeknights. —Jonathan Pace, San Francisco, California
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Cook: 40 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 25 min. Cook: 40 min.

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 1 large onion, finely chopped
  • 2 teaspoons canola oil
  • 1 bunch collard greens, chopped (8 cups)
  • 1 bunch kale, chopped (8 cups)
  • 2 cartons (32 ounces each) vegetable stock
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • 1 package (8.8 ounces) pearl (Israeli) couscous

Directions

In a small bowl, combine the beef, basil, oregano and salt. Shape into 1/2-in. balls. In a large nonstick skillet coated with cooking spray, brown meatballs; drain. Remove meatballs and set aside.
In the same skillet, brown onion in oil. Add greens and kale; cook 6-7 minutes longer or until wilted.
In a Dutch oven, combine the greens mixture, meatballs, stock, vinegar, pepper flakes and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Return to a boil. Stir in couscous. Reduce heat; cover and simmer, stirring once, until couscous is tender, 10-15 minutes. Yield: 10 servings (2-1/2 quarts).
Originally published as Couscous Meatball Soup in Healthy Cooking December/January 2013, p16

Nutritional Facts

1 cup: 202 calories, 5g fat (2g saturated fat), 28mg cholesterol, 583mg sodium, 26g carbohydrate (1g sugars, 2g fiber), 13g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat, 1 vegetable.

  • 1 pound lean ground beef (90% lean)
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 1 large onion, finely chopped
  • 2 teaspoons canola oil
  • 1 bunch collard greens, chopped (8 cups)
  • 1 bunch kale, chopped (8 cups)
  • 2 cartons (32 ounces each) vegetable stock
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • 1 package (8.8 ounces) pearl (Israeli) couscous
  1. In a small bowl, combine the beef, basil, oregano and salt. Shape into 1/2-in. balls. In a large nonstick skillet coated with cooking spray, brown meatballs; drain. Remove meatballs and set aside.
  2. In the same skillet, brown onion in oil. Add greens and kale; cook 6-7 minutes longer or until wilted.
  3. In a Dutch oven, combine the greens mixture, meatballs, stock, vinegar, pepper flakes and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Return to a boil. Stir in couscous. Reduce heat; cover and simmer, stirring once, until couscous is tender, 10-15 minutes. Yield: 10 servings (2-1/2 quarts).
Originally published as Couscous Meatball Soup in Healthy Cooking December/January 2013, p16

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Reviews forCouscous Meatball Soup

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MY REVIEW
willow28 User ID: 1136415 242523
Reviewed Jan. 25, 2016

"I've made this repeatedly, substituting ground turkey for ground beef. easy to make, and everyone loves it."

MY REVIEW
veelbe User ID: 6855373 213070
Reviewed Feb. 9, 2013

"I really liked this recipe. It was also a favorite of my mom who loves her veggies. I used Acini de Pepe instead of Coucous, since that's all I had and I doctored the meatballs a bit and added a few extra spices. Even though this recipe seemed very basic, it came out quite good."

MY REVIEW
jesslucas75 User ID: 7113653 198649
Reviewed Feb. 1, 2013

"This soup was sooo tasty and easy to prepare! My whole family (including my three and four year olds) enjoyed this yummy soup. Very healthy, too."

MY REVIEW
mehalv User ID: 4612167 213069
Reviewed Jan. 8, 2013

"Just loved this delicious soup! The meatballs are delicious!"

MY REVIEW
dcraver User ID: 4103189 120194
Reviewed Jan. 7, 2013

"Made this soup for dinner tonight and my 5 and 7 year old boys loved it! It is a great way to sneak in some yummy, healthy greens. I used beef stock instead of vegetable stock and the flavor was fantastic."

MY REVIEW
celestie4 User ID: 5199189 196931
Reviewed Dec. 3, 2012

"This is my new, favourite recipe. I could not find the couscous, so I added 2 cups cooked barley instead. I recommend making the meatballs as is (they were very good and had a distinct flavour), rather than substituting other meatballs. Excellent! Thanks for a great recipe!!"

MY REVIEW
celestie4 User ID: 5199189 181253
Reviewed Dec. 3, 2012

"This is my new, favourite recipe. I was worried the greens might be overpowering, but they were great! I could not find the couscous, so I added 2 cups cooked barley instead. I recommend making the meatballs as is (they were very good and had a distinct flavour), rather than substituting other meatballs. Excellent! Thanks for a great recipe!!"

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