Step 1

In a large bowl, combine the minced shallot dry parsley, garlic powder, paprika, white pepper, crushed red pepper, dry thyme, and nutmeg.

Step 2

Add the lightly beaten eggs, panko, and milk and stir to combine. Set aside for 10 minutes.

Step 3

Add the beef to the bowl and season all over with salt. Use your hands to mix the ingredients until completely combined. Optional: Take a small piece of the mixture and fry it in the pan to taste for seasoning and then adjust the seasonings as desired.

Step 4

Spoon out a tablespoon of the mixture and roll into a meatball. Continue on until all the meatballs have been formed.

Step 5

In a wide, deep pot heat the oil over medium until hot. Add the meatballs in an even layer, cooking them in batches. Cook for 2-3 minutes per side until well-browned all over (About 8-10 minutes per batch). They do not need to be cooked through. Transfer to a plate and set aside.

Step 6

If the pot seems dry, add a touch more oil. Turn the heat to medium and add the diced onion. Cook for 6-7 minutes until beginning to soften and just turn golden around the edges.

Step 7

Melt the butter into the onion. Once frothy, add the minced garlic, dry thyme, and crushed red pepper. Cook for 1 minute until fragrant. Season with salt and pepper.

Step 8

Add the chicken stock and bring to a boil.

Step 9

Add the pearl couscous to the broth and reduce heat to low. Carefully add the meatballs to the broth. Cover and cook for 15-20 minutes or until the couscous is al dente and the meatballs are cooked through.

Step 10

Taste and season the broth to your preferences. Add the spinach and all but a pinch of the parsley. Cook 5 minutes longer or until the spinach is wilted. Turn off the heat.

Step 11

Ladle the meatball soup into bowls and garnish with parlsey. Enjoy!