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.
Equipment
- Large pot or Dutch oven
- Mixing bowls
- Cutting board & knife
- Wooden spoon
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
Instructions
- Mix all meatball ingredients in a bowl. Form into 40–50 small balls.
- Heat oil in a pot and brown meatballs in batches (5 minutes each). Set aside.
- Sauté onion and carrots in oil for 3–5 mins. Add garlic, seasoning, stir 1 min.
- Add broth and couscous. Gently add meatballs. Simmer 15 mins uncovered.
- 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.