Name: Meatball, vegetable & couscous soup
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 1
Ingredients: 550g pork and veal mince; 82.50 ml parmesan, shredded; 62.50 ml fresh parsley, chopped; 1 tsp dried oregano leaves; 1 egg, lightly whisked; 36.40 gm olive oil; 1 brown onion, finely chopped; 2 zucchini, finely chopped; 1 celery stick, finely chopped; 2 garlic cloves, crushed; 2 x 400g cans Italian diced tomatoes; 1020.00 gm chicken style liquid stock; 82.50 ml couscous; Extra shredded parmesan, to serve; Chargrilled Italian crusty bread, to serve

Meatball, vegetable & couscous soup

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Prep Time:
30 minutes

Cook Time:
30 minutes

Total Time:
60 minutes

Satisfying meatball soup perfect for meal prep.

Ingredients:

550g pork and veal mince
82.50 ml parmesan, shredded
62.50 ml fresh parsley, chopped
1 tsp dried oregano leaves
1 egg, lightly whisked
36.40 gm olive oil
1 brown onion, finely chopped
2 zucchini, finely chopped
1 celery stick, finely chopped
2 x 400g cans Italian diced tomatoes
1020.00 gm chicken style liquid stock
82.50 ml couscous
Extra shredded parmesan, to serve
Chargrilled Italian crusty bread, to serve

Instructions:

In a large bowl, mix mince, parmesan, parsley, oregano, egg, and season with salt and pepper. Roll mixture into tablespoon-sized balls. Heat half the oil in a large frying pan over medium heat. Cook meatballs in two batches until golden brown, then transfer to a plate.
In a large saucepan, heat the remaining oil over medium heat. Cook the onion, zucchini, celery, and garlic, stirring occasionally, until soft (about 5-8 minutes). Stir in the tomato and stock, then bring to a boil over higher heat. Reduce heat, add the meatballs, and simmer for 10 minutes. Remove from heat and gently fold in the couscous. Let it sit until the couscous is tender. Enjoy!
Serve the soup in bowls, generously sprinkle with Parmesan cheese, and enjoy with a side of bread.

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