Chicken Meatballs & Israeli Couscous Vegetable Soup
Mediterranean spiced savory meatballs and couscous pasta pearls with carrots, zucchini, spinach, and mushrooms in a harissa lemon chicken broth.
Servings 4
Calories: 588.37kcal
Ingredients
Herb & Spice Seasoning Blend
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika powder
- 1 teaspoon Italian seasoning
Chicken Meatballs
- 1 cup onion small diced
- 2 each jalapeno large chunks
- ½ cup parsley leaves
- 1 pound chicken breast meat large chunks or ground chicken breast
- ½ cup plain breadcrumbs
- 1 large egg
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoon olive oil
Rest of Soup
- 1 tablespoon olive oil
- 3 garlic cloves minced or garlic pressed
- ¼ cup white wine
- 1 cup carrots medium sliced
- 1 cup zucchini large slices
- 1 cup mushrooms quartered
- 2 cups spinach
- 1 ½ quart low-sodium chicken broth
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup Isreali couscous
- ½ lemon zested
- ½ lemon juiced
- 1 tablespoon harissa paste
Equipment
- Medium Mixing Bowl
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Make Spice Blend: In a small container, combine the onion powder, garlic powder, paprika powder, and Italian herb seasoning and set aside.
- Make Chicken Meatballs: Blend the onion, jalapenos, and parsley in the food processor, then place in a medium-sized mixing bowl and set aside.
- If you use chicken chunks, blend the chicken in the food processor. Then, add the ground chicken to the bowl with the mixed vegetables and herbs.
- Add and combine the bread crumbs, egg, half of the spice blend, salt, and pepper.
- Cook the Meatballs: Heat a medium Dutch oven over medium heat with olive oil. Using a medium 2.6 tablespoon size scoop, scoop the meatballs and gently place them into the pot, spacing them out. You may have to fry them in two batches.
- Cook them until golden brown, then flip the meatballs over to cook the other side for about 1 minute on each side. Repeat one more time to brown the meatballs on three sides.
- Remove a container from the pan into a holding tray that can be placed near or on the stove. Then scrape and skim any leftover cooked bits from the oil in the pot, and add more oil for the vegetable step.
- Make the Soup: Add and saute the garlic in the oil for about 3 minutes, stirring occasionally. Then, add the white wine and allow most of the alcohol to evaporate for about 30 seconds.
- Add the carrots, zucchini, mushrooms, spinach, chicken broth, salt, pepper, and the rest of the seasoning blend, and cover with a lid. Then, increase the heat to high and bring it to a boil.
- Once the broth begins to boil, add the meatballs and the couscous, cover, and bring to a simmer. Then, decrease the heat to medium-high and cook the soup for 12 minutes.
- Season the Soup: Add the lemon zest, lemon juice, and harissa, taste for seasoning, cover, and cook for another 3 minutes to allow the acidity to reduce.
- Serving Suggestions: Serve immediately in a bowl; this dish can be served with a mixed green salad with vinaigrette and toasted crispy ciabatta bread.
Video
Notes
White Wine Suggestion - I recommend you use Sauvignon Blanc because it can pair with spicy dishes due to its dry note. You do not want to use a sweet wine. If you can't find Sauvignon Blanc, you may try Pinot Gris. Remember, these are white wines, do not get it confused with Cabernet Sauvignon, which is red.
Nutrition
Calories: 588.37kcal | Carbohydrates: 61.56g | Protein: 43.2g | Fat: 18.31g | Saturated Fat: 3.43g | Cholesterol: 119.08mg | Sodium: 1036.89mg | Fiber: 6.49g | Sugar: 7.13g
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