Happy Monday! It's been so dreary here on the Island and what a perfect day for soup. Italian Wedding soup as a mater of fact! I think this is my favorite kind of soup, I just love the broth with the spinach, carrots, meatballs and tiny little pasta. Total Comfort Food...TCF.
1 pound extra-lean ground beef
2 eggs, beaten
1/4 cup dried bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon Worcestershire sauce
1 teaspoon dried basil
1 teaspoon onion powder
1 small chopped onion
3/4 cup diced carrots
2 1/2 quarts chicken stock
2 cups spinach - packed, rinsed and thinly sliced
1 cup Pearl Couscous, Israili Couscous
In a medium bowl, combine the beef, egg, bread crumbs, Worcestershire sauce cheese, basil and onion powder. Shape mixture into 3/4-inch balls and set aside.
In a large skillet heated to medium high, brown meatballs on all sides and set aside. Add carrots and onion to same pan cooking until onion is clear and carrots start to brown.
In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, onion, carrot and meatballs.
Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.
*shared over at Weekend Potluck