Italian Wedding Soup
Prep Time
Cook Time
- 250 g - Ground Turkey
- 2 tbsp - Italian Breadcrumbs
- 9 g - Garlic
- 113 g - Mirepoix
- 113 g - Baby Spinach
- 1/4 cup - Parmesan Cheese, grated
- 3/4 cup - Pearl Couscous
- 2 unit - Chicken Broth Concentrate
- 1/2 tsp - Salt*
- 1/2 tsp - Pepper*
- 1 tbsp - Oil*
- 1 tbsp - Italian Seasoning
- 7 g - Parsley
- 1
Roughly chop parsley. Peel, then grate or mince garlic (6 cloves for 4 ppl). Add turkey and half the breadcrumbs (use all for 4 ppl) to a medium bowl. Season with salt and pepper, then mix thoroughly to combine.
- 2
Heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl) then turkey mixture. Cook, breaking up turkey into bite-sized "meatball" pieces, until no pink remains, 4-5 min.
- 3
When turkey is almost done cooking, add garlic and mirepoix to the pot. Cook, stirring frequently, until mirepoix is slightly softened, 3-4 min.
- 4
When mirepoix is softened, add broth concentrate, Italian Seasoning, Israeli couscous and 5 cups water (dbl for 4 ppl). Season with salt and pepper. Bring to a boil, then reduce heat to medium-low. Cook, covered, until couscous is tender and soup is slightly reduced, 12-14 min.
- 5
When soup is almost done, remove pot from heat, then add spinach. Stir until wilted, 1-2 min. Divide soup between bowls. Sprinkle Parmesan and parsley over top.