I absolutely love this Italian Wedding Soup recipe because it’s like a warm hug in a bowl—comforting, flavorful, and surprisingly easy to make. When I first tried this classic soup, I was amazed by how the tender chicken meatballs paired perfectly with the savory broth and fresh greens. You’ll find that it’s a wonderful meal for chilly evenings or whenever you want something wholesome and satisfying.
What makes this Italian Wedding Soup recipe stand out is its balance of textures and flavors: from the delicate pearl couscous to the fresh herbs and the gentle kick from red pepper flakes, each spoonful feels like a celebration. Plus, it’s great for making ahead, freezing, or even meal prepping, so trust me—it’s definitely worth having in your weeknight rotation.
Why You’ll Love This Recipe
- Comforting and Nutritious: Combines lean protein, veggies, and pasta for a balanced meal.
- Easy to Customize: Swap greens or pasta shapes to suit your preferences.
- Meal Prep Friendly: Makes great leftovers and freezes well for busy days.
- Flavorful but Mild Heat: Just enough red pepper to keep things interesting but family-friendly.
Ingredients You’ll Need
The ingredients for this Italian Wedding Soup recipe come together beautifully to create that beloved harmony of flavors and textures. Fresh herbs and quality cheese really elevate the meatballs, while the broth and veggies keep it light yet nourishing.
- Ground chicken: I prefer ground chicken for its tenderness, but turkey works well too.
- Egg: Helps bind the meatballs so they hold together while cooking.
- Parmigiano Reggiano: Freshly grated is key for authentic flavor; parmesan is a fine substitute.
- Panko breadcrumbs: Adds lightness to the meatballs—gluten-free options work great.
- Fresh parsley and basil: Bring brightness and earthiness to the meatballs.
- Dried oregano, garlic powder, Italian seasoning: The classic Italian herbs that deepen the flavor profile.
- Kosher salt & freshly ground black pepper: Season to taste—for the best flavor balance.
- Red pepper flakes: Just a pinch to give a gentle kick without overpowering.
- Extra virgin olive oil or avocado oil: Used for cooking and flavor.
- Yellow onion and carrots: Sautéed for a sweet, aromatic base.
- Garlic cloves: Fresh minced garlic is a must for that classic Italian aroma.
- Low sodium chicken broth: Forms the nourishing base of the soup; low sodium lets you control seasoning.
- Pearl couscous (or orzo/ditalini): Provides a lovely chewy bite to the soup.
- Fresh spinach or kale: I usually go with spinach for tenderness but kale adds great texture.
Variations
I love that this Italian Wedding Soup recipe is so versatile—you can easily tweak it to suit what you have on hand or cater to your family’s preferences. Experimenting with different greens or protein options keeps things fresh and exciting.
- Ground turkey or beef: I sometimes switch to turkey for a different flavor, or beef if I want a richer meatball.
- Gluten-free breadcrumbs: Perfect if you’re avoiding gluten, and the texture stays great.
- Kale instead of spinach: Gives a more robust, earthy flavor and stands up well to the broth.
- Orzo in place of pearl couscous: I tried this once and loved how orzo added a familiar pasta bite.
- Adding cannellini beans: Boost protein and fiber, making it even heartier.
How to Make Italian Wedding Soup Recipe
Step 1: Mix and Shape the Meatballs
Start by combining your ground chicken with egg, Parmigiano Reggiano, panko, fresh herbs, and seasonings in a big bowl. I like to use my hands here to mix gently—overworking the mixture makes the meatballs tough, so be gentle. Then, roll them into tiny meatballs about the size of marbles; this size cooks evenly and is perfect for the soup. Pro tip: dip your hands in water before rolling to prevent sticking and get smooth, round meatballs every time.
Step 2: Brown the Meatballs
Heat a tablespoon or two of olive oil in a large pot over medium-high heat. Add the meatballs in batches without crowding, so they brown nicely—about 5 minutes total, turning to brown all sides. Don’t worry if they’re not fully cooked yet; they’ll finish in the soup. Use tongs or a spoon to transfer browned meatballs to a plate, adding more oil as needed between batches.
Step 3: Build the Soup Base
In the same pot, warm a tablespoon of olive oil and sauté diced onions and thinly sliced carrots until tender and fragrant, about 3 to 5 minutes. Stir in the minced garlic and Italian seasoning, cooking for another minute until you can smell those lovely aromas. This flavorful base makes all the difference, so take your time here!
Step 4: Simmer with Broth, Pasta, and Meatballs
Add the chicken broth and pearl couscous, stirring to combine. Then, gently drop the browned meatballs back into the pot—do this slowly to avoid breaking them. Bring everything to a gentle boil, then reduce heat to simmer uncovered. Let it cook for 10 to 15 minutes until meatballs are fully cooked and couscous is tender. Towards the end, stir in chopped spinach or kale just until wilted.
Step 5: Finish and Serve
Give your soup a final taste and adjust salt and pepper as needed. Ladle it into bowls and top generously with freshly grated Parmigiano Reggiano and a sprinkle of chopped parsley. I love serving this with crusty toasted bread or even garlic bread for dunking—it’s irresistibly cozy that way.
Pro Tips for Making Italian Wedding Soup Recipe
- Perfect Meatball Size: I found making smaller meatballs helps them cook quickly and evenly in the soup.
- Avoid Overmixing: Keep your hands gentle when mixing to keep the meatballs tender and light.
- Sauté Veggies First: Cooking onion, carrot, and garlic together builds a deep flavor base that makes your soup pop.
- Add Greens Last: Don’t overcook spinach or kale to keep their vibrant color and nutrients intact.
How to Serve Italian Wedding Soup Recipe
Garnishes
I like to finish my Italian Wedding Soup with a generous sprinkle of freshly grated Parmigiano Reggiano—it adds that perfect salty, nutty note on top. A little fresh chopped parsley brightens the bowl visually and adds freshness. Lastly, I finish with a few twists of freshly cracked black pepper for a subtle punch.
Side Dishes
Crusty garlic bread or toasted baguette slices are my go-to sides—they’re ideal for soaking up every last bit of the broth. A simple green salad with lemon vinaigrette can balance the meal if you want to add some crunch and acidity.
Creative Ways to Present
For special dinners, I’ve served this soup in pretty individual ramekins topped with a sprig of fresh basil or thyme. It’s a simple touch that feels a bit fancy. You can also ladle it into bread bowls for a fun, rustic presentation that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
When my family has leftovers, I let the soup cool completely before transferring it to airtight containers. It keeps really well in the refrigerator for up to 5 days, which is great for quick lunches or dinners during the week.
Freezing
I’ve frozen this Italian Wedding Soup recipe multiple times with success! Just cool it fully, portion into freezer-safe containers, and freeze for up to 3 months. When I thaw it, the flavors are just as vibrant, and the meatballs stay tender.
Reheating
Reheating is easiest on the stovetop over low to medium heat, stirring gently to avoid breaking up the meatballs. Add a splash of broth or water if it’s too thick. Microwave works too but watch closely to avoid drying out.
FAQs
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Can I make the meatballs ahead of time for this Italian Wedding Soup recipe?
Absolutely! You can prepare the meatballs a day in advance and keep them refrigerated. This actually helps them hold their shape better when you brown and cook them in the soup.
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What’s the best substitute for pearl couscous in this Italian Wedding Soup recipe?
If you can’t find pearl couscous, orzo or ditalini pasta are excellent substitutes that provide a similar texture and cook in about the same time.
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Can I use beef or pork instead of chicken for meatballs?
Yes! Ground beef or a pork/beef mix works well if you prefer a richer meatball. Just be sure to adjust cooking times as needed.
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How do I prevent the meatballs from breaking apart in the soup?
The key is to brown them gently first to create a crust, and be careful when adding them to the simmering broth. Using a gentle stir and avoid stirring too vigorously during simmering helps keep them intact.
Final Thoughts
This Italian Wedding Soup recipe has become a beloved staple in my kitchen because it’s approachable, healthy, and downright delicious. I hope you give it a try and experience the same warm, satisfying feeling that my family and I do every time we sit down with a big bowl. Trust me—once you’ve made this, it’s going to be your go-to anytime you want a cozy meal with lots of personality.
Print
Italian Wedding Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Description
Italian Wedding Soup is a comforting and flavorful classic Italian soup featuring tender chicken meatballs, fresh vegetables, and pearl couscous in a savory broth. This recipe combines fresh herbs, Parmesan cheese, and hearty greens for a warm, satisfying meal perfect for any season.
Ingredients
For the Meatballs:
- 1 pound ground chicken (or turkey)
- 1 large egg
- 1/2 cup freshly grated parmigiano reggiano (or Parmesan cheese) (about 1.5 ounces)
- 1/3 cup panko breadcrumbs, gluten free if desired
- 3 tablespoons fresh finely chopped parsley
- 3 tablespoons fresh finely chopped basil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- Freshly ground black pepper to taste
- 1/2 teaspoon red pepper flakes
- 2 tablespoons extra virgin olive oil or avocado oil
For the Soup:
- 1 tablespoon extra virgin olive oil or avocado oil
- 1 yellow onion, diced
- 2 large carrots, thinly sliced on the diagonal
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 3/4 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper to taste
- 8 cups low sodium chicken broth
- 1 cup pearl couscous (or substitute short pasta such as orzo or ditalini)
- 4 cups fresh spinach or kale, chopped
For Serving:
- Extra freshly grated parmigiano reggiano
- Fresh chopped parsley
- Freshly ground black pepper
Instructions
- Make the Meatballs: In a large bowl, combine ground chicken, egg, grated parmigiano reggiano, panko breadcrumbs, parsley, basil, dried oregano, garlic powder, Italian seasoning, kosher salt, black pepper, and red pepper flakes. Mix well with clean hands, being careful not to overmix to avoid toughness. Shape the mixture into marble-sized meatballs, about 40 to 50 total. Dip your hands in water between each meatball to prevent sticking and to shape round balls.
- Brown the Meatballs: Heat 1 to 2 tablespoons of olive oil in a large pot over medium-high heat. Once oil is hot, add the meatballs in batches, spacing them about half an inch apart. Brown meatballs on all sides for about 5 minutes total. Carefully transfer browned meatballs to a plate and set aside. Add more oil if needed for subsequent batches. Meatballs will finish cooking in the soup.
- Sauté Vegetables: Using the same pot, add 1 tablespoon olive oil over medium heat. Add diced onions and sliced carrots and sauté, stirring occasionally, until softened, about 3 to 5 minutes. Stir in minced garlic, Italian seasoning, and salt; sauté for another minute until fragrant.
- Combine Soup Ingredients: Pour in the low sodium chicken broth and add the pearl couscous, stirring to combine. Gently add the browned meatballs back into the pot in batches.
- Simmer the Soup: Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 10 to 15 minutes until meatballs are cooked through and couscous is tender. In the final minutes, stir in chopped spinach or kale and cook until wilted. Remove the soup from heat.
- Season and Serve: Taste and adjust salt and pepper as needed. Ladle soup into bowls and garnish with extra grated parmigiano reggiano, fresh parsley, and a sprinkle of freshly ground black pepper. Serve warm with crusty or toasted bread for dipping.
- Storage: Allow the soup to cool completely before transferring to an airtight container. Store in the refrigerator for up to 5 days.
Notes
- This recipe can be frozen after cooking. Allow soup to cool completely and freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
- For gluten-free version, substitute gluten-free breadcrumbs and gluten-free pasta such as gluten-free orzo or omit couscous altogether.
- Use fresh herbs for best flavor, but dried can be substituted if necessary, adjusting quantities accordingly.
- Adjust the heat level by controlling the amount of red pepper flakes.
- Leftover soup makes excellent lunches, and flavors often develop further after a day.
