In medium bowl, stir together Italian protein and breadcrumbs, then form into 1 tbsp-size 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, just half the garlic, and a pinch of pepper to same pot over medium heat and cook until softened, 4 to 7 minutes. Stir in just 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 Marsala wine, and cook until spinach is wilted, 2 to 4 minutes. Season to taste with salt and pepper.

Set oven to broil on low. Brush cut sides of ciabatta with 1 tbsp olive oil and top with remaining garlic and a pinch of salt. Toast directly on oven rack, oiled sides up, until browned, 2 to 3 minutes.

Divide soup between bowls and sprinkle with parmesan. Serve with garlic toasts. Buon appetito!

For 4-serving meal, double all ingredients except water in step 2; use just 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.