Cabin Fever. I think I am getting it! I am craving a vacation so badly. Whenever I tell people that, they respond by reminding/reprimanding me that I JUST went to Europe. Uh, no, that was four months ago!
I need a beach in my life. And a fuzzy navel with a little umbrella. For breakfast.
Oh well, I’ll settle for meatballs for now. I made a shitton of homemade meatballs using ground sirloin in preparation for this Couscous Meatball Soup recipe. But I cooked them in batches so I could move ‘em all over the place in there.
Oh, and speaking of shittons, you should have seen how much KALE went in this soup. This is less than half, shown below. HOLY KALE. Pretty sure I had my
day week month year’s worth of Vitamin K with this soup.
Actually, I did the math for you. One cup of uncooked kale has 684% of your recommended daily Vitamin K intake [source]. I used about 12 cups of uncooked kale in the recipe and ended up eating half of the recipe for dinner (I was HUNGRY and it was SO good! How you can feel guilty about stuffing kale in your face? Answer: You can’t.).
So 6 cups of kale means I had 4104% of my recommended daily Vitamin K intake.
Wow, is that safe? I opted to skip my multivitamin the day I ate this.
The kale cooks right down though, so it wasn’t too crazy, trust me. The flavor also mellowed dramatically after being sautéed for a few minutes. This was the first time I’ve used kale in soup, always favoring the tamer spinach, but I have to say I was a huge fan of the kale.
I make a mean pot of soup.
Tell me, what is cuter than Israeli Couscous? Not much. (Found this at Whole Foods).
Cuddling sloths? Possibly cuter.
As it turns out, this Couscous Meatball Soup is not terribly photogenic.
A little better here? What the soup lacks in the attractiveness department, it makes up for in the FLAVAH department. The distinctly flavorful meatballs, seasoned with dried basil and oregano, were the stars of this bowl! The huz and I practically clawed at each other to fish the last meatball from the pot. That good.
I don’t know what Taste of Home is talking about when they say this soup has “10 servings.” Like, are you serious!? I want to meet those 10 people. And tell them to eat more.
Between the two of us, the huz and I gobbled and slurped up the entire pot for dinner! So maybe if you served the soup with a loaf of crusty bread there would be four servings. But ten?! Hell naw.
Couscous Meatball Soup
Recipe adapted from 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
- 12 cups chopped fresh kale
- 2 cartons (32 ounces each) vegetable stock (I used 8 cups of prepared reduced-sodium vegetable bouillon)
- 1 tablespoon white wine vinegar
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon pepper
- 1 package Israeli couscous, around 8 oz
- 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 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 for 10-15 minutes or until couscous is tender, stirring once.
My rating: 8.8/10