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Recipe by Faigy Reiner

Meatball and Couscous Soup

Meat Meat
Easy Easy
6-8 Servings
Allergens
6 Hours, 30 Minutes
Diets

No Diets specified

Ingredients

Meatballs

  • 1 egg

  • 1/2 teaspoon salt

  • 1 and 1/2 teaspoons minced garlic

Sauce and Vegetables

  • 2 tablespoons oil

  • 1 white onion, diced

  • 4 cloves garlic, crushed or 4 cubes Gefen Frozen Garlic

  • 2 carrots, diced

  • 2 stalks celery, diced

  • 3 zucchini, diced

  • 28 ounces Tuscanini Diced Tomatoes

  • 5 cups water

  • 2 bay leaves

  • salt, to taste

  • pepper, to taste

  • 2 teaspoons garlic powder

  • 3 tablespoons soup mix

  • 1 teaspoon turmeric

  • 1/2 to 1 teaspoon cayenne pepper (depending on how hot you like it)

  • handful of fresh string beans

  • 1 cup couscous, such as Gefen Israeli Couscous

Directions

1.

Mix all meatball ingredients in a plastic bag.

2.

Shape into balls and place them on the bottom of the slow cooker.

3.

Layer the rest of the ingredients into the slow cooker, besides for the couscous.

4.

Cook on low for five to six hours.

5.

Then remove the meatballs from the slow cooker.

6.

Preheat the oven to 375 degrees Fahrenheit.

7.

Bake the meatballs for 15 minutes until crispy. (This step is optional but highly recommended.)

8.

Add the couscous to the slow cooker and allow to cook for another 40 minutes.

9.

Once the meatballs are done, add them back to the slow cooker and serve.

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Meatball and Couscous Soup

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