Hearty Italian Wedding Soup

In medium bowl, stir together Italian ground protein and breadcrumbs and form into 1 tbsp-sized balls. Heat 2 tbsp olive oil in large pot over medium heat. Add meatballs, cover, and cook, undisturbed, until browned, 5 to 8 minutes. Transfer meatballs to plate and set aside.

Add onion, carrot, garlic, and a pinch of pepper to same pot over medium heat and cook until softened, 4 to 7 minutes. Stir in ½ cup couscous and toast until fragrant, about 2 minutes. Add 5 cups water, broth concentrate, Italian seasoning, and ½ tsp salt. Bring to a boil and cook until couscous and vegetables are tender, 10 to 15 minutes. Return meatballs to soup, stir in spinach, and cook until spinach is wilted, 2 to 4 minutes. Stir in lemon juice and season to taste with salt and pepper.

Divide soup between bowls and sprinkle with parmesan and crispy onions and serve with lemon wedges. Buon appetito!

For 4-serving meal, double all ingredients except water in step 2; use 8 cups water. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.