Ingredients
- 2 tablespoons olive oil
- 1 onion chopped
- 3 garlic cloves minced
- 4 cups chicken broth
- 2 cans diced tomatoes plus two cans filled with water
- 2 teaspoons dried parsley
- 2 sprigs fresh thyme
- 5-6 leaves fresh basil
- 1 cup Israeli couscous
- 2 handfuls fresh spinach or kale I used a fresh kale
- Veal meatballs
- ½- pound ground pork or turkey
- ½- pound ground veal
- 1 onion grated
- 1 cup fresh breadcrumbs
- ½ cup finely grated Parmesan
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat and add onions, and garlic. Sauté for 2-3 minutes until soft.
- Add tomatoes, chicken stock, water, thyme, basil, parsley, salt, and pepper. Bring to a boil.
- Prepare meatballs: Combine meats, onion, breadcrumbs, and Parmesan cheese in a bowl. Season with salt and pepper. Divide the mixture into small balls. Heat the oil in a large non-stick skillet over medium-high heat. Add the meatballs and cook, turning, for 3-4 minutes until golden brown. Then add them to the boiling tomatoes. At this point add the couscous.
- Simmer, partially covered, on low heat for 12-15 minutes until meatballs are cooked. Stir in fresh spinach or kale and continue to cook for 5 more minutes. Taste for salt and pepper and adjust.
- Serve with fresh Parmesan cheese. Garnish with fresh basil and thyme.
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