Italian wedding soup is a hearty, wholesome dish featuring tender meatballs, vibrant vegetables, and pearled couscous simmered in a rich, savory broth. The name doesn’t refer to a wedding ceremony, but to the perfect “marriage” of flavors in the pot. This cozy classic is perfect for meal prep, cold nights, or feeding the whole family with comfort in every spoonful.
Table of Contents
Why You’ll Love This Recipe
- Protein-packed – Chicken meatballs make this soup satisfying and filling
- Great for leftovers – Flavors deepen after a day or two
- Quick prep, slow simmer – Ideal for weekday dinners
- Easily customizable – Gluten-free and vegetarian options included
- Freezer-friendly – Just skip the couscous until serving
Ingredients
For the Meatballs:
- 1 lb ground chicken (or turkey)
- 1 egg
- ½ cup grated parmesan cheese
- ⅓ cup panko breadcrumbs (gluten-free if needed)
- 3 tbsp fresh parsley, chopped
- 3 tbsp fresh basil, chopped
- 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 (for browning)
For the Soup:
- 1 tbsp olive oil
- 1 yellow onion, diced
- 2 large carrots, thinly sliced
- 3 garlic cloves, minced
- 1 tsp Italian seasoning
- ¾ tsp kosher salt
- 8 cups low-sodium chicken broth
- 1 cup pearl couscous (or orzo)
- 4 cups fresh spinach or kale, chopped
For Serving:
- Extra parmesan cheese
- Fresh parsley
- Crusty bread or garlic toast
Instructions
- Make the meatballs: In a large bowl, combine ground chicken, egg, parmesan, breadcrumbs, herbs, and seasonings. Mix gently with your hands and roll into 40–50 marble-sized meatballs. Tip: wet hands to prevent sticking.
- Brown the meatballs: Heat olive oil in a large pot or Dutch oven. Brown meatballs in batches for about 5 minutes, turning to sear all sides. Remove and set aside. They don’t need to be fully cooked yet.
- Sauté the vegetables: In the same pot, heat more oil if needed. Add onion and carrots, cooking 3–5 minutes until softened. Stir in garlic and Italian seasoning and cook for 1 more minute.
- Simmer the soup: Add chicken broth and pearl couscous. Bring to a gentle boil. Carefully add meatballs back to the pot and simmer uncovered for 10–15 minutes until cooked through.
- Finish with greens: Stir in chopped spinach or kale during the last 2–3 minutes of cooking. Taste and adjust seasoning with salt and pepper.
- Serve: Ladle into bowls and garnish with parmesan and parsley. Add bread on the side if desired.
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: 44g
Carbs: 50g
Fat: 23g
Fiber: 4g
Sugar: 4g
Tips & Variations
- Make it gluten-free: Use gluten-free breadcrumbs and pasta
- Make it vegetarian: Skip meatballs and add chickpeas
- Use frozen spinach as a shortcut
- Double the batch and freeze half (without couscous)
- Try escarole if you want a traditional green
FAQs
Why is it called Italian wedding soup?
It’s a translation of minestra maritata, referring to the “marriage” of meat and greens—not a wedding celebration.
Can I freeze this soup?
Yes, but it’s best to freeze without couscous. Add fresh when reheating for best texture.
Can I use other meats?
Yes! Ground turkey, pork, or beef all work well. Just season to taste.
What can I substitute for pearl couscous?
Try orzo, ditalini, or rice for similar results.
Italian Wedding Soup
Equipment
- – Dutch oven or large pot
- Mixing bowl
- Ladle
Ingredients
- #### Meatballs:
- – 1 lb ground chicken
- – 1 egg
- – ½ cup grated parmesan
- – ⅓ cup panko breadcrumbs
- – 3 tbsp parsley chopped
- – 3 tbsp basil chopped
- – 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
- #### Soup:
- – 1 tbsp olive oil
- – 1 yellow onion diced
- – 2 carrots sliced
- – 3 garlic cloves minced
- – 1 tsp Italian seasoning
- – ¾ tsp salt
- – 8 cups chicken broth
- – 1 cup pearl couscous
- – 4 cups spinach or kale
- #### Toppings:
- – Parmesan cheese
- – Fresh parsley
- – Bread for serving
Instructions
- Mix all meatball ingredients. Roll into 40–50 small balls.
- Brown meatballs in batches. Remove and set aside.
- In the same pot, sauté onion and carrots. Add garlic and seasoning.
- Add broth and couscous. Bring to a boil.
- Return meatballs to pot. Simmer uncovered 10–15 minutes.
- Stir in greens at the end. Serve hot with toppings.
Notes
– Use chickpeas for vegetarian version
– Gluten-free? Swap breadcrumbs and couscous
Conclusion
If you’re craving something cozy, satisfying, and nourishing, this italian wedding soup delivers big flavor in a simple one-pot meal. From tender chicken meatballs to warm broth and bright greens, it’s the perfect balance of health and comfort. Make it once, and it’ll become a staple in your kitchen.