Italian Wedding Soup

Italian wedding soup is the ultimate feel-good comfort food. Loaded with tender meatballs, pearl couscous, fresh greens, and a rich broth, this hearty soup is perfect for cozy nights or nutritious weekday lunches. The “wedding” refers to the perfect marriage of flavors—not an actual wedding—between savory broth, meat, and vegetables. Every spoonful is warm, balanced, and deeply satisfying.

Why You’ll Love This Italian Wedding Soup

this recipe

• High-protein and filling – Thanks to homemade meatballs and couscous
• Easy weeknight dinner – Simple steps, one big pot, ready in an hour
• Customizable – Make it vegetarian, gluten-free, or use your favorite ground meat
• Meal prep friendly – Makes enough for multiple meals and stores beautifully
• Comfort in a bowl – Cozy, nourishing, and delicious

Ingredients

For the meatballs:

• 1 lb ground chicken or turkey
• 1 large egg
• ½ cup grated parmesan or parmigiano reggiano
• ⅓ cup panko breadcrumbs (use gluten-free if needed)
• 3 tbsp chopped fresh parsley
• 3 tbsp chopped fresh basil
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1 tsp kosher salt
• ½ tsp red pepper flakes
• Freshly ground black pepper
• 2 tbsp olive oil or avocado oil

For the soup:

• 1 tbsp olive oil or avocado oil
• 1 yellow onion, diced
• 2 large carrots, thinly sliced
• 3 garlic cloves, minced
• 1 tsp Italian seasoning
• ¾ tsp kosher salt, plus more to taste
• Black pepper, to taste
• 8 cups low-sodium chicken broth
• 1 cup pearl couscous (or orzo/ditalini)
• 4 cups chopped spinach or kale

For serving:

• Freshly grated parmesan
• Fresh parsley
• Crusty bread or garlic toast

Instructions

1. Form the meatballs
   In a large bowl, combine all meatball ingredients. Mix with clean hands until just combined. Roll into 40–50 marble-sized balls. Tip: Wet your hands to prevent sticking.
2. Brown the meatballs
   Heat 1–2 tbsp oil in a large pot over medium-high heat. Brown meatballs in batches, turning to color all sides (about 5 minutes total per batch). Don’t worry if they’re not fully cooked—they’ll finish in the broth.
3. Start the soup
   In the same pot, heat 1 tbsp oil. Add onion and carrots and cook 3–5 minutes until softened. Stir in garlic, Italian seasoning, salt, and pepper. Cook 1 minute until fragrant.
4. Simmer with broth and couscous
   Add chicken broth and couscous. Stir gently. Add meatballs back into the pot. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes, or until meatballs are cooked through.
5. Add greens and serve
   Stir in chopped spinach or kale during the last 2–3 minutes until wilted. Taste and adjust seasoning. Ladle into bowls and top with parmesan, parsley, and cracked black pepper.

Recipe Details

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4
Difficulty: Easy

Nutrition Facts (Per Serving – Approximate)

• Calories: 570
• Protein: 43.7g
• Carbohydrates: 50.3g
• Fat: 22.6g
• Fiber: 4.6g
• Sugar: 4g

Tips & Variations

• Make it vegetarian: Skip the meatballs and use a can of chickpeas + vegetable broth
• Swap the grain: Try orzo, ditalini, rice, or gluten-free pasta
• Use different greens: Kale, escarole, or even Swiss chard all work
• Make-ahead tip: Cook the couscous separately if freezing to prevent mushy texture
• Make it richer: Stir in a splash of cream or a parmesan rind while simmering

FAQs

Can I freeze Italian wedding soup?
Yes, but leave out the couscous if freezing. Add freshly cooked couscous when reheating.

Can I use ground beef or pork?
Absolutely. Any ground meat works—just adjust seasoning to taste.

How long does it keep?
Up to 5 days in the fridge in an airtight container.

Can I use store-bought meatballs?
Sure! Brown them first and simmer in the broth as directed.

Italian Wedding Soup

Classic Italian wedding soup with juicy meatballs, pearl couscous, fresh spinach, and a savory broth. Cozy, filling, and ready in one hour.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 4

Course: Soup

Cuisine: American

Calories: 570

Ingredients Equipment Method Notes

Ingredients

  

• **Meatballs**
• – 1 lb ground chicken or turkey
• – 1 egg
• – ½ cup grated parmesan
• – ⅓ cup panko breadcrumbs
• – 3 tbsp parsley
• – 3 tbsp basil
• – 1 tsp oregano
• – 1 tsp garlic powder
• – 1 tsp Italian seasoning
• – 1 tsp salt
• – ½ tsp red pepper flakes
• – Black pepper to taste
• – 2 tbsp olive oil for browning
• **Soup**
• – 1 tbsp olive oil
• – 1 yellow onion diced
• – 2 carrots sliced
• – 3 garlic cloves minced
• – 1 tsp Italian seasoning
• – ¾ tsp salt + pepper
• – 8 cups low-sodium chicken broth
• – 1 cup pearl couscous or orzo
• – 4 cups spinach or kale
• **To serve**
• – Fresh parmesan
• – Parsley
• – Crusty bread

Equipment

• Large pot or Dutch oven
• Mixing bowls
• Cutting board & knife
• Wooden spoon

Method

 

1. Mix all meatball ingredients in a bowl. Form into 40–50 small balls.
2. Heat oil in a pot and brown meatballs in batches (5 minutes each). Set aside.
3. Sauté onion and carrots in oil for 3–5 mins. Add garlic, seasoning, stir 1 min.
4. Add broth and couscous. Gently add meatballs. Simmer 15 mins uncovered.
5. Stir in greens until wilted. Adjust seasoning. Serve with parmesan and parsley.

Notes

Freeze without couscous to avoid mushiness. Chickpeas make a great vegetarian swap.

Conclusion

This Italian wedding soup is the perfect balance of hearty and healthy. With juicy meatballs, tender couscous, and nutrient-rich greens, it’s a soup you’ll want to make again and again. Whether for a quiet weeknight or a make-ahead meal prep, it’s a bowl of cozy that delivers every time.