Italian Wedding Soup Recipe is one of those comforting classics that just feels like a warm hug on a chilly day. I absolutely love how the tender meatballs combined with bright, fresh herbs and nutrient-packed greens come together in a light, flavorful broth. Whether you’re cooking for a cozy family dinner or trying to impress friends with something both elegant and homey, this soup truly hits all the right notes.
When I first tried this Italian Wedding Soup Recipe, I was amazed at how simple ingredients could yield such a complex, satisfying flavor. You’ll find that making your own meatballs and cooking the pearl couscous right in the broth means every spoonful is packed with taste and texture. Plus, it’s a recipe you can easily tweak to suit your taste or dietary needs — and it freezes beautifully for busy weeknights.
Why You’ll Love This Recipe
- Fresh homemade meatballs: You’ll enjoy juicy, tender bites bursting with herbs and cheese that store-bought just can’t match.
- Easy, wholesome ingredients: Simple pantry staples combined with fresh veggies make for a nourishing soup you can feel good about.
- Comforting and versatile: Perfect for chilly nights, but also light enough to enjoy year-round with your favorite greens.
- Great for meal prep: Freezes and reheats well, making it a go-to recipe when you want a quick, hearty meal ready to go.
Ingredients You’ll Need
These ingredients work harmoniously to deliver authentic flavors and delightful textures. When shopping, look for quality ground chicken or turkey and fresh herbs to really elevate your Italian Wedding Soup Recipe.
- Ground chicken (or turkey): Lean and mild, it forms the tender base of the meatballs.
- Parmigiano Reggiano: Freshly grated for the best nutty, salty punch; parmesan works too.
- Panko breadcrumbs: Light and airy, keep the meatballs soft — gluten-free options are great if needed.
- Fresh parsley and basil: Bright herbs that bring a garden-fresh flavor to the soup.
- Dried oregano and Italian seasoning: Essential for that signature Italian flavor.
- Garlic powder and fresh garlic: Garlic lovers rejoice — they deepen the soup’s aroma and taste.
- Red pepper flakes: Just a touch for subtle heat, adjust to your spice preference.
- Olive oil or avocado oil: For browning meatballs and sautéing veggies — a good quality oil makes a difference.
- Yellow onion and carrots: Classic mirepoix adds subtle sweetness and body to the broth.
- Chicken broth, low sodium: You control salt levels better, plus it’s the flavorful base for the soup.
- Pearl couscous: Small and chewy, adds wonderful texture — or swap in orzo or ditalini pasta if you like.
- Fresh spinach or kale: Adds vibrant color and a healthy green boost to the soup.
Variations
I love that this Italian Wedding Soup Recipe is super forgiving, so feel free to make it your own. Over the years, I’ve tested a few variations that have become family favorites, and you’ll enjoy trying them out, too.
- Meatball swap: Sometimes I use ground turkey instead of chicken for a slightly richer flavor, or mix half pork for more juiciness.
- Greens choice: Spinach is classic, but kale or even escarole can add a heartier bite depending on the season.
- Grain or pasta: If you don’t have pearl couscous, small pastas like orzo or ditalini work just as well — I always keep a backup in my pantry.
- Spice level: I occasionally bump up the red pepper flakes to spice things up when we want a little extra kick.
- Make it gluten-free: Just swap the panko breadcrumbs and couscous with gluten-free substitutes and you’re set.
How to Make Italian Wedding Soup Recipe
Step 1: Mix and Shape the Meatballs
Start by combining ground chicken, egg, freshly grated parmigiano, panko breadcrumbs, parsley, basil, oregano, garlic powder, Italian seasoning, salt, pepper, and red pepper flakes in a large bowl. Use your hands to gently mix everything — I learned the hard way that over mixing makes the meatballs tough, so be gentle. Then, shape the mixture into marble-sized meatballs, about 40 to 50 total. Here’s a tip: dip your hands in water between each meatball to prevent sticking and make perfectly round balls every time.
Step 2: Brown the Meatballs
Heat a large pot over medium-high heat and add 1 to 2 tablespoons of oil. Once hot, add the meatballs in batches, spacing them about half an inch apart. Brown on all sides, which should take around 5 minutes total for each batch — they don’t need to be fully cooked yet because they’ll finish cooking in the soup. Carefully transfer browned meatballs to a plate and repeat until all are done. Don’t rush this step; browning adds incredible depth to the soup.
Step 3: Sauté the Vegetables and Build the Soup
In the same pot, warm 1 tablespoon of oil over medium heat. Add diced onions and sliced carrots, sautéing for 3 to 5 minutes until softened. Then stir in minced garlic, Italian seasoning, and salt, sautéing just until fragrant, about a minute. Pour in the chicken broth and add pearl couscous, stirring to combine. Gently drop in the browned meatballs a few at a time until they’re all in the pot.
Step 4: Simmer and Finish
Bring the soup to a gentle boil, then reduce heat and simmer uncovered for 10 to 15 minutes. This allows the meatballs to cook through and the couscous to tenderize. During the last few minutes, stir in the chopped spinach and cook just until wilted — vibrant green and tender, not mushy. Remove from heat, taste, and adjust salt and pepper as needed.
Ladle the soup into bowls and finish with extra parmigiano and fresh parsley. Serve warm with crusty or toasted bread for the perfect dip. Trust me, this combination never gets old!
Pro Tips for Making Italian Wedding Soup Recipe
- Gentle mixing: I always use clean hands to mix the meatball ingredients just until combined to keep them tender.
- Water-dipped hands: Dipping hands in cold water before rolling meatballs really helps prevent sticking and creates smooth, even balls.
- Don’t skip browning: Browning the meatballs adds depth and prevents them from falling apart during simmering.
- Add greens last: Toss the spinach or kale in at the very end to keep them bright and fresh, avoiding a mushy texture.
How to Serve Italian Wedding Soup Recipe
Garnishes
I love topping each bowl with a generous sprinkle of freshly grated parmigiano reggiano and a handful of finely chopped parsley — it adds a fresh, savory note that brightens the soup. A twist of fresh black pepper on top gives it a little zing that wakes up your taste buds with every spoonful.
Side Dishes
My go-to pairing for Italian Wedding Soup Recipe is a crusty baguette or toasted garlic bread to soak up the flavorful broth. Sometimes I serve a simple green salad on the side if we want something extra light and fresh.
Creative Ways to Present
For special occasions, I like serving this soup in mini bread bowls or rustic ceramic mugs — it instantly makes dinner feel festive and cozy. Adding edible flowers or microgreens on top can also amp up the presentation and make your guests’ eyes light up before the first sip.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, I store leftover soup in airtight glass containers in the fridge. It keeps well for up to 5 days, which makes it perfect for easy lunches or dinner on busy nights.
Freezing
I’ve successfully frozen this soup without compromising flavor or texture. Just portion the soup (without adding the fresh greens) into freezer-safe containers and freeze for up to 3 months. Add fresh spinach or kale when reheating to keep it vibrant.
Reheating
To reheat, gently warm the soup in a pot over medium-low heat, stirring occasionally. Add the fresh greens towards the end, letting them wilt in the hot broth. This method keeps the meatballs tender and the broth flavorful.
FAQs
-
Can I use ground beef instead of chicken for the meatballs?
Absolutely! Ground beef is a great alternative and will give the meatballs a richer taste. Just be mindful that beef can be a bit denser, so you might want to add a little extra breadcrumbs or egg to keep the texture light and tender.
-
Can I make the Italian Wedding Soup Recipe vegetarian?
Although this recipe traditionally uses meatballs and chicken broth, you can easily swap the broth for a hearty vegetable stock and use plant-based meat substitutes or vegetarian “meatballs” to make a vegetarian-friendly version.
-
What can I substitute for pearl couscous?
If you don’t have pearl couscous, small pasta shapes like orzo, ditalini, or even small shell pasta can be used. They cook similarly and add that lovely bite to the soup. Gluten-free options are also available for all these types.
-
How do I prevent meatballs from falling apart in the soup?
Make sure to brown the meatballs well before adding them to the soup, which helps them hold together. Also, avoid over mixing the meatball mixture — gentle handling keeps them tender but intact during simmering.
-
Can I prepare the meatballs ahead of time?
Yes! You can mix and shape the meatballs up to a day in advance, storing them in the fridge covered tightly. This makes dinner prep even easier on the day you make the soup.
Final Thoughts
Italian Wedding Soup Recipe holds a very special place in my heart—it’s the kind of meal that feels like home no matter where you are. I hope you’ll give this comforting recipe a try soon and discover how satisfying homemade meatballs and fresh herbs can be in a bowl of goodness. It’s one of those dishes I happily make again and again, knowing it will bring smiles at the dinner table every time.
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: Low Fat
Description
This classic Italian Wedding Soup features tender homemade chicken meatballs simmered in a flavorful broth with pearl couscous and fresh greens. It’s a comforting, hearty soup perfect for any season, packed with fresh herbs and Parmesan cheese for authentic Italian taste.
Ingredients
Meatballs
- 1 pound ground chicken (or turkey)
- 1 large egg
- 1/2 cup freshly grated parmigiano reggiano (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
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 with orzo or ditalini pasta)
- 4 cups fresh spinach or kale, chopped
For Serving
- Extra freshly grated parmigiano reggiano
- Fresh chopped parsley
- Freshly ground black pepper
Instructions
- Prepare 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 gently with clean hands until well combined, being careful not to overmix. Shape the mixture into small meatballs about the size of a marble, making approximately 40 to 50 meatballs. To prevent sticking and help with shaping, dip your hands in water between forming each meatball.
- Brown the Meatballs: Heat 1 to 2 tablespoons of olive oil in a large pot over medium-high heat. Once the oil is hot, add the meatballs in batches, spacing them about half an inch apart. Brown the meatballs on all sides, about 5 minutes total, turning carefully with a spoon or tongs. Transfer browned meatballs to a plate and set aside. Add more oil if needed between batches. Note that the meatballs will finish cooking in the soup.
- Sauté the Vegetables: In the same pot, heat 1 tablespoon olive oil over medium heat. Add diced onion and sliced carrots, sautéing with occasional stirring until softened, about 3 to 5 minutes. Add minced garlic, Italian seasoning, and ¾ teaspoon kosher salt; continue to sauté while stirring constantly until fragrant, about 1 minute.
- Simmer the Soup: Pour in the low sodium chicken broth and stir in the pearl couscous until well combined. Gently add the browned meatballs back into the pot a few at a time. Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 10 to 15 minutes, until the meatballs are cooked through and couscous is tender.
- Add Greens and Finish: In the last few minutes of cooking, stir in the chopped spinach or kale and cook until wilted. Remove the pot from heat.
- Serve: Taste the soup and adjust seasoning with additional salt and pepper if necessary. Ladle into bowls and garnish with extra freshly grated parmigiano reggiano, fresh chopped parsley, and a sprinkle of black pepper. Serve warm with crusty or toasted bread for dipping.
- Storage: Allow leftover soup to cool completely, then store in an airtight glass container in the refrigerator for up to 5 days.
Notes
- Use gluten-free panko breadcrumbs if you prefer a gluten-free version.
- Dip your hands in water when shaping meatballs to prevent sticking and create smooth, even shapes.
- Meatballs do not need to be fully cooked when browned, as they will finish cooking in the soup.
- You can substitute pearl couscous with orzo or ditalini pasta for variation.
- To freeze, let the soup cool completely and transfer to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
