Note: I linked to a recipe for meatballs, but feel free to use some from the store.
Serves: 1 Time: 30 minutes Difficulty: Moderate
- 1/4 c. onion, diced
- 1/2 carrot, peeled and diced
- 1/2 celery, diced
- 1 bay leaf
- 1 1/2-2 c. chicken stock
- 1/4 c. Israeli cous cous
- salt, pepper, olive oil
Heat 1 tsp. of oil in a pot. add the onion, carrot and celery, season with salt, and let them soften for 4-5 minutes. Add in the bay leaf and the stock, season with salt and pepper, and let the soup simmer for 15 minutes.
Add in the cous cous and meatballs and simmer another 10-12 minutes. Ladle in to a bowl and serve.