Couscous Nut-Meatball Soup

This soup will warm you up and takes just 25 minutes of prep time, making it a perfect weeknight meal and a nice break from the rich holiday fare. 

Ingredients

1 large onion

2/3 cup vegan cheese

1/2 cup panko bread crumbs

1/2 cup rolled oats

3 worth of Vegan Egg

1/3 cup Farm Fresh Nuts Dry Roasted Georgia Pecans Unsalted chopped

1/4 cup soy milk or cows milk

1/2 tsp salt

2tbs chopped parsley

2 tbs oil

For the Soup

1 large onion, finely chopped

2 teaspoons canola oil

1 bunch collard greens, chopped (8 cups)

1 bunch kale, chopped (8 cups)

2 cartons (32 ounces each) vegetable stock

1 tablespoon white wine vinegar

1/2 teaspoon crushed red pepper flakes

1/4 teaspoon pepper

1 package (8.8 ounces) pearl (Israeli) couscous

For the Vegan Cheese

Ingredients

1 cup Farm Fresh Nuts Raw Cashews
1/3 cup water
2 tablespoons nutritional yeast
2 teaspoons lemon juice
1/2 teaspoon salt
1/8 teaspoon garlic powder

Directions

Place cashews in a small bowl. Add enough warm water to cover completely. Soak cashews for 1-2 hours; drain and discard water. Add cashews and remaining ingredients to food processor. Cover and process until smooth, 1-2 minutes, scraping down sides occasionally. Transfer to serving dish. Cover and refrigerate for at least 1 hour before serving.

For the Nut Balls

NUTBALLS: PUT all the nut ball ingredients in and mix. Let it stand for 5 mins Roll into ball and cook in frying pan. 

In a small bowl, combine the beef, basil, oregano and salt. Shape into 1/2-in. balls. In a large skillet coated with cooking spray, brown meatballs; drain. Remove meatballs and set aside.

In the same skillet, brown onion in oil. Add greens and kale; cook 6-7 minutes longer or until wilted.

In a Dutch oven, combine the greens mixture, meatballs, stock, vinegar, pepper flakes and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Return to a boil. Stir in couscous. Reduce heat; cover and simmer, stirring once, until couscous is tender, 10-15 minutes.