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 servings
Calories: 582kcal
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 tablespoons 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
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Make the Spice Blend: In a small bowl, combine the onion powder, garlic powder, paprika, and Italian herb seasoning. Stir until well mixed, then set aside.
- Make the Chicken Meatballs: In a food processor, pulse the onion, jalapeños, and parsley until finely chopped. Transfer to a medium-sized bowl. Add the ground chicken, breadcrumbs, egg, salt, pepper, and half of the prepared spice blend. Mix everything together with your hands until just combined.
- Cook the Meatballs: Heat the olive oil in a large Dutch oven over medium heat. Scoop about 2.6 tablespoons of the mixture at a time to form meatballs. Gently place them in the pot, spacing them out to avoid overcrowding. Cook in batches until golden brown on all sides (about 1 minute per side). Transfer the cooked meatballs to a plate and set aside. Scrape any browned bits from the bottom of the pot.
- Make the Soup: Add the minced garlic to the pot and sauté for about 3 minutes. Pour in the white wine and let it cook for 30 seconds to evaporate the alcohol. Add the carrots, zucchini, mushrooms, spinach, chicken broth, salt, pepper, and the remaining spice blend. Bring the mixture to a boil over high heat.
- Simmer: Once boiling, add the cooked meatballs and the couscous. Reduce the heat to medium-high, cover, and let the soup simmer for 12 minutes, or until the couscous is cooked and has absorbed some of the liquid.
- Finish and Serve: Stir in the lemon zest, lemon juice, and harissa paste. Taste and adjust the seasoning as needed. Cover and let it cook for another 3 minutes. Serve the soup immediately in bowls.
- Serving Suggestions: This dish pairs wonderfully 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: 582kcal | Carbohydrates: 63g | Protein: 43g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Cholesterol: 113mg | Sodium: 1036mg | Potassium: 1399mg | Fiber: 7g | Sugar: 8g | Vitamin A: 7904IU | Vitamin C: 51mg | Calcium: 138mg | Iron: 5mg
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