I can’t lie. It’s been pretty dreary in my world over the past few weeks. Between the rain and the cold and the dark, I really need my hearty soups to keep me from curling up in bed and pulling the covers over my head. This soup is a satisfying meal on its own, but pair it with a just-from-the-oven loaf of bread to make this a truly uplifting dinner.
- 1 batch Basic Meatballs
- 1 Tbsp. extra virgin olive oil
- 1 medium onion, diced
- 2 stalks celery, diced
- 3 medium carrots, diced
- 1/2 tsp. dried oregano
- 1/2 tsp. dried thyme
- 1/2 tsp. fresh rosemary
- 6 cups broth, chicken or vegetable, homemade if you have it
- 1/2 tsp. fine sea salt
- 1/2 tsp. freshly ground pepper
- 1 1/2 cups uncooked Israeli couscous
- 16 ounces kale, deveined and coarsely chopped
- 1/2 cup Parmesan cheese
- Make meatballs.
- While meatballs are in oven, heat oil over medium-high heat in large, cast iron Dutch oven or soup pot. Add onions, celery, carrots and herbs. Sauté, stirring frequently, until vegetables begin to soften, about 3 to 4 minutes.
- Add broth, salt and pepper. Bring to a simmer. Add couscous and stir. Simmer with top on for 8-10 minutes, until couscous and carrots are tender.
- In last 2-3 minutes of cooking, add kale and meatballs to soup pot. Stir and cover, cooking until all is heated through and tender.
- Divide into soup bowls and top with Parmesan.