Couscous Meatball Soup

Total Time

Prep: 25 min. Cook: 40 min.


10 servings (2-1/2 quarts)

Updated: Mar. 03, 2022
This soup will warm you up and takes just 25 minutes of prep time, making it a perfect weeknight meal. —Jonathan Pace, San Francisco, California
Couscous Meatball Soup Recipe photo by Taste of Home


  • 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, mixing lightly but thoroughly. Shape into 1/2-in. balls. In a large 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.

Nutrition 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 vegetable, 1 lean meat.