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
Units
Scale
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.
