¾ pound chicken Italian sausage, meat removed from casing
6 tablespoons dry breadcrumbs
1 minced garlic clove
2 tablespoons grated Parmesan cheese
1 large egg
2 tablespoons olive oil
1 large onion
2 each: medium carrots and celery stalks
6 cups chicken broth
¾ cup Israeli (or Middle Eastern) couscous
2 tablespoons chopped fresh dill
8 ounces (8 cups) baby spinach leaves
Salt and pepper
Instructions
Mix sausage, breadcrumbs, garlic, Parmesan, and egg. Divide mixture and shape into 24 meatballs. Heat oil in a large soup kettle. Add meatballs, in batches if necessary, and cook, turning only once, until well browned, about 5 minutes total. Remove from pan.
Using additional oil if necessary, add onions, carrots, and celery; saute until tender, about 5 minutes. Add broth and bring to a simmer. Add couscous and meatballs; cook to blend flavors, about 10 minutes. Add dill and spinach; cook until spinach wilts, a minute or so longer. Adjust seasonings, including salt and pepper.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/italian-wedding-soup/