Italian Meatball And Kale Soup

• FOR THE SOUP:
• 2 whole Carrots, Diced
• 1 whole Onion, Diced
• 4 stalks Celery, Diced
• 4 cups Broth
• 1 cup Whole Wheat Israeli Couscous
• 1 bunch Kale (4-5 Cups), Chopped
• 1 teaspoon Salt
• 1/4 teaspoons Pepper
• 1 ounce, weight Parmesan (for Serving)
• _____
• FOR THE MEATBALLS:
• 1 pound Lean Ground Beef
• 1 whole Egg
• 1 Tablespoon Italian Seasoning
• 1 Tablespoon Garlic
• 1 teaspoon Salt
• 1/2 teaspoons Pepper

1. 1. To prepare the soup, heat a large pot over medium heat.
2. 2. Add carrots, onion, and celery and let cook 5-10 minutes, until softened.
3. 3. While veggies are cooking, mix together the meatball mixture and shape into quarter-sized meatballs.
4. 4. Add broth to the veggie mixture and bring to a boil.
5. 5. Lower broth to a simmer and add couscous.
6. 6. While couscous is cooking, heat a skillet over medium heat and cook meatballs in batches, browning on all sides until cooked.
7. 7. As each batch of meatballs is browned, add them to the broth mixture until all the meatballs are in the soup.
8. 8. Stir in kale and let soup simmer 5-10 minutes to let the kale soften and the meatballs to cook through. Season with salt and pepper.
9. 9. Serve topped with parmesan cheese.

carrots, onion, stalks celery, broth, whole wheat israeli couscous, salt, ubc, meatballs, ground beef, egg, italian seasoning, garlic, salt, pepper

Taken from tastykitchen.com/recipes/soups/italian-meatball-and-kale-soup/ (may not work)