Italian Wedding Soup
User Reviews
5
Italian Wedding Soup
Description
This Italian Wedding Soup starts with preparing bite-sized ground chicken meatballs mixed with egg, Parmigiano Reggiano, panko breadcrumbs, fresh parsley, basil, dried oregano, garlic powder, Italian seasoning, salt, pepper, and red pepper flakes. The meatballs are browned in olive oil to develop flavor before finishing cooking in the soup.
The soup base is made by sautéing onion, carrot, and garlic in olive oil, seasoning with Italian herbs, salt, and pepper, then adding chicken broth and pearl couscous. The browned meatballs return to the pot and simmer until the couscous is tender and the meatballs are cooked through. Fresh spinach is stirred in just before serving, adding color and mild earthy flavor.
The resulting soup has a rich, herbaceous broth, tender meatballs with a delicate texture from the panko and cheese, and soft couscous pearls. It is served garnished with extra grated Parmigiano and chopped parsley for brightness. This classic soup offers a balanced combination of flavors and textures that satisfy as a starter or light meal.
For best results, shape small, uniform meatballs using wet hands to prevent sticking. Brown them evenly in batches to develop a crust. The soup can be portioned and frozen for convenience.
Ingredients
- For the meatballs:
- 1 pound ground chicken or turkey
- 1 egg large
- ½ cup Parmigiano Reggiano cheese freshly grated, or parmesan cheese, about 1.5 ounces
- ⅓ cup panko breadcrumbs gluten free if desired
- 3 tablespoon parsley fresh, finely chopped
- 3 tablespoons basil fresh, finely chopped
- 1 teaspoon oregano dried
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- black pepper freshly ground
- ½ 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 carrot large, thinly sliced on the diagonal
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- ¾ teaspoon kosher salt plus more to taste
- black pepper freshly ground
- 8 cups chicken broth low sodium
- 1 cup pearl couscous or short pasta such as orzo or ditalini
- 4 cups spinach or kale, chopped fresh
- For serving:
- Parmigiano Reggiano cheese extra, freshly grated
- parsley fresh chopped
- black pepper freshly ground
Instructions
- Make the meatballs: In a large bowl, add the ground chicken, egg, parmigiano reggiano (or parm), breadcrumbs, parsley, basil, dried oregano, garlic powder, italian seasoning, salt, black pepper and red pepper flakes. Use clean hands to mix until well combined, but avoid over mixing the meatballs of they will become tough. Form the mixture into meatballs about the size of a marble; 40 to 50 meatballs total. Tip: Dip your hands in a bowl of water between each meatball to prevent sticking and to create nice round balls – trust me, it helps!
- In a large pot over medium-high heat, warm 1 to 2 tablespoons of olive oil. Once oil is hot, add the meatballs in batches, spacing meatballs about ½ inch apart and brown on all sides, about 5 minutes total. Use a spoon or tongs to carefully transfer meatballs to a plate and set aside. Add more oil, if necessary, between batches, and repeat with the remaining meatballs. Meatballs will finish cooking in the soup, so do not worry if they aren’t fully cooked.
- Make the soup: In the same pot, warm 1 tablespoon olive oil over medium heat. Once oil is hot, add in the onions and carrots and saute, stirring occasionally, until softened, 3 to 5 minutes. Next, stir in the garlic, Italian seasoning and salt, and sauté, stirring constantly, until fragrant, about 1 minute. Add the broth and pearl couscous and stir until well-combined. Use a large spoon to gently drop in a few meatballs at a time until they are all in the pot. Bring the broth to a gentle boil, then reduce the heat and simmer uncovered until the meatballs are cooked through, about 10 to 15 minutes. During the last few minutes of cooking, stir in the chopped spinach and cook until wilted, then remove soup from the heat.
- Taste and add more salt and pepper, if needed, then ladle soup into bowls and top with fresh grated parmigiano reggiano and a little fresh chopped parsley. Serve warm with crusty bread or toasted bread for dipping.
- To store: Let the soup cool completely, then store it in an airtight glass container in the fridge for up to 5 days.
Notes
- Use wet hands when forming meatballs to prevent sticking and achieve smooth, uniform shapes.
- Browning meatballs in batches develops flavor and prevents overcrowding the pan.
- Italian Wedding Soup can be frozen for convenient reheating later.
- See the full recipe post for additional tips and detailed freezing instructions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 570 kcal
% Daily Value*
| Serving | 1serving (based on 4) | |
| Calories | 570cal | 29% |
| Carbohydrates | 50.3g | 17% |
| Protein | 43.7g | 87% |
| Fat | 22.6g | 35% |
| Saturated Fat | 5.3g | 27% |
| Fiber | 4.6g | 18% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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