Twisted Wedding Soup

Well, it looks like it’s that time of year again: Soup time! 

This is the time you get a big bowl of it to fill the belly and be happy. When the temperature drops, soup hits the spot no matter what kind it is. But I’m super excited to share with you one of my personal favorites: Twisted Wedding Soup. Why is it twisted? Normally, you will find a meat, pasta and spinach in a standard recipe. But I like switching things up!

While this might not be your grandma’s wedding soup, it’s a great twist on the traditional recipe. 

Now that I’m on the search for healthy foods, I like to think of myself as a die-hard lover of soups. They’re easy to make, delicious and can work with practically anything you have on hand. And I definitely had to share this since it was one of the first soup recipes I grew to love.

Now all this talk about is making me hungry. So let’s go make a pot of this comforting soup today!

Twisted Wedding Soup

Ingredients

1. 2 tsp. olive oil
2. 1 small onion, finely chopped
3. 1 tbsp. minced garlic
4. 12 cups (3 cartons) chicken broth
5. 1 lb. whole carrots
6. 1 bunch of kale
7. 8 oz. pearled couscous
8. About 24 small meatballs (homemade or frozen)
9. Salt and pepper to taste

Instructions

1. Heat the olive oil in a large soup pot over medium heat. Add onion and season to taste, sauté until translucent. Add garlic and sauté for about thirty seconds.
2. Add in the chicken broth, meatballs and carrots and bring to boil. Reduce to simmer and cook until carrots are tender.
3. Place couscous and kale into the pot, adding additional water if necessary. Cook for an additional 8-10 minutes or until couscous is tender.

Notes

1. You can add some simple homemade turkey meatballs (but we'll save that recipe for another post) or grab a healthier bag from your grocery store's freezer section.