Creamy Tomato Meatball Soup with Pearl Couscous

5 from 1 vote

Quick and easy but feels like a cozy Sunday supper your grandmother might have simmered all day.

Prep Time5

Cook Time25

Total Time30

Course: Soup

Cuisine: American, American-Italian

Keyword: tomato meatball soup

Servings:

Calories: 374kcal

Author: Monica Lensink

In a large Dutch oven or stockpot, warm olive oil over medium-high heat. Add carrots and onion, and cook for about 5 minutes, stirring often. Add garlic and tomato paste and cook, stirring often, for about 1 minute more. Quickly stir in the diced tomatoes, Italian seasoning, and salt.
1 tablespoon olive oil, 3 medium carrots, 1/2 medium yellow onion, 2 cloves garlic, 2 Tablespoons tomato paste, 1 15 ounce can diced tomatoes, with juices, 1 teaspoon Italian seasoning, 1/2 teaspoon table salt
Add the broth, increase heat, and bring the mixture to a boil. Add meatballs and cover the pot. Reduce heat to medium and cook for 4 minutes.
4 cups chicken or vegetable broth, 2 cups frozen mini meatballs
Stir in the pearl couscous and reduce heat further to medium-low. Re-cover the pot and cook for about 8 minutes, just until couscous is tender.
1/2 cup pearl couscous
Remove the lid, then stir in the cream and baby spinach. Sample and season with extra salt to taste.
3-4 cups fresh baby spinach, 1/3 cup heavy cream
Serve right away with plenty of grated Parmesan and fresh-cracked black pepper for extra flavor. Enjoy!
Parmesan and black pepper

Storage: Leftovers keep in the fridge for 2-3 days, but keep in mind that the pearl couscous will absorb more liquid as it sits. If you are making a big batch intentionally to enjoy over time, consider cooking the pearl couscous separately and storing it in its own airtight container, also in the refrigerator, then adding couscous to individual portions of soup as you eat them.

Reheating: Warm large quantities over medium heat in a saucepan, or small quantities in the microwave, stirring in between 45-60 second intervals.