Simple Couscous Soup with Wagyu Meatballs

Simple Couscous Soup with Wagyu Meatballs

Ingredients

Wagyu Meatballs
1 lb ground wagyu beef
a few pinches garlic powder, salt, black pepper
Couscous
2 cups pearl couscous
Soup
4 tbsp olive oil
1 yellow onion, chopped
2 cloves garlic, chopped
salt and black pepper, to taste
2 pinches ground allspice
1 cup celery, chopped
1 cup carrots, chopped
3 cups packed baby spinach
10 cups low salt vegetable broth
¼ cup chopped italian parsley

Directions

Meatballs

Pre heat the oven to 400˚F with the rack in the middle. Line a baking sheet with tin foil. In a large bowl, combine the ground Wagyu and seasonings. Roll into 1 inch meatballs and place in a single layer on the baking sheet. Bake for 25 minutes. Set aside when done.

Couscous

NOTE: This step can be taken out, toasting couscous first gives it a bit more flavor.
Add the last tablespoon of olive oil to a frying pan on medium heat. Add the dry couscous. Stir and cook for 5 minutes until slightly toasted. Set aside.

Soup

Heat 3 tablespoons olive oil over medium heat. Once hot, add the chopped onions. Cook for a few minutes until translucent. With a spatula spoon mix in the garlic. Cook a few more minutes until fragrant. Add the carrots and celery, cook for 5 minutes until slightly softened. Mix in the salt, pepper and allspice. Add the broth to the mixture, raise heat to high and bring to a rolling boil.

Add the toasted couscous and baby spinach. Reduce heat to a lively simmer. Cover the pot and cook for 20 minutes adding the meatballs during the last 5 minutes. Top with the Italian parsley. Serve immediately with shaved parmesan cheese on the side.

~ Marla Meridith

Recipe: Vegan Minestrone Soup

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Ingredients

3 tbsp olive oil
3 cloves garlic, chopped
¼ cup chopped celery
1 cup chopped carrots
1 cup chopped yellow onion
1 cup chopped zucchini
1 cup chopped sweet potato
2 cups chopped brussels sprouts
1 14 ounce can petite diced tomatoes
6 cups low sodium vegetable broth
1 tbsp white wine vinegar
1 15 ounce can Cannellini beans, drained and rinsed
1 tbsp dry white wine
1 tbsp chopped italian parsley
2 tsp chopped fresh rosemary
7 oz orzo or small pasta, cooked to package directions

Directions

Cook pasta to package directions, drain and set aside.

In a large soup pot or Dutch oven heat the oil over medium-high heat. Add onion, garlic, celery, carrots, zucchini, sweet potato and Brussels sprouts. Cook 6-8 minutes (until fragrant and softened) stirring occasionally so veggies don’t stick to the pot.

Add in the broth, diced tomatoes, wine and vinegar. Bring to a boil, then reduce to medium-low and simmer for 10 minutes. In the last few minutes stir in the beans, rosemary and parsley.

Place some pasta in each bowl and ladle soup into bowls.

~ Marla Meridith

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