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
Units
Scale
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.
