One-Pot Italian Meatball Soup

To a large bowl, add turkey, Garlic-Breadcrumb Spice Blend, half the Italian Herb Spice Blend and half the Parmesan. Season with salt and pepper, then combine. With damp hands, roll mixture into 10 equal-sized meatballs (20 meatballs for 4 portions).

In a large pot, heat 1 tbsp (2 tbsp) oil over medium heat. When the pot is hot, add mirepoix. Season with salt and pepper. Cook for 4-5 min, stirring often, until slightly softened. Add garlic and remaining Italian Herb Spice Blend. Cook for 1 min, stirring constantly, until fragrant. Add marinara sauce, vegetable stock powder, 1/2 tsp (1 tsp) sugar and 3 cups (6 cups) water. Bring to a boil over high.

Once boiling, carefully add pearl couscous, soy sauce and meatballs. Gently stir to combine. Reduce heat to medium. Cover and cook for 4-5 min. Stir in kale. Continue cooking uncovered for 4-5 min, until couscous is tender and meatballs are cooked through. Season with pepper, to taste.