Italian Wedding Soup
A classic Italian wedding soup with juicy meatballs, pearl couscous, and greens in a savory broth. Comforting, nutritious, and meal-prep friendly.
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
- Freeze without couscous for best texture
- Use chickpeas for vegetarian version
- Gluten-free? Swap breadcrumbs and couscous
- Use chickpeas for vegetarian version
- Gluten-free? Swap breadcrumbs and couscous