Italian Wedding Soup

The perfect soup to celebrate our wedding week! Hearty for winter, but healthy for a weeknight dinner, this is a favorite in our house.

Italian Wedding Soup
Makes: 4 servings
Prep Time:

Ingredients:
1 tbs olive oil
½ large white onion, small dice
2 large carrots, small dice
2 stalks of celery, small dice
2 cloves garlic, minced
1 cup Israeli cous cous, uncooked
4-5 packed cups roughly chopped kale and spinach
6-8 cups chicken broth
1 ¼ lbs ground turkey
½ large white onion, minced
2 cloves garlic, minced
1 egg, whisked
1 tsp dried basil
1 tsp dried parsley
1 tsp dried Italian seasoning
½ cup shredded Parmesan cheese
salt and pepper to taste

Directions:
1. Start by making the meatballs. Combine all of the meatball ingredients in a large mixing bowl. Mix with your hands to blend all of the ingredients evenly. I prefer to make the meatballs a little larger, which is not the traditional method, but you can make them the size of your choice.

2. Place the meatballs on a cookie sheet and set aside.
Heat a large soup pot or cast iron pot over medium heat. Add the onion, carrots, and celery to the pot. Cook for 7 minutes or so, stirring as needed, until the vegetables are caramelized and light brown. Add the garlic to the pan and cook another 3 minutes.

3. Add the meatballs to the pan in an even layer, moving the vegetables as necessary to create space. If you run out of room, put the vegetables in between two layers of meatballs.

4. Add the chicken stock, cover, and cook for 10 minutes.
Bring the soup to a heavy simmer or light boil. Add the cous cous and remove from the heat. Cover and cook for another 8 minutes, or according to package directions. Add the greens and stir, covering and letting sit for another 3-5 minutes. Season to taste with salt and pepper before serving.