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–+ servings
Italian Wedding Soup

Savor the Comfort of Homemade Italian Wedding Soup Today

Experience the warmth of Italian Wedding Soup, a comforting blend of meatballs, vegetables, and pearl couscous.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Lean Ground Beef Substitute with ground turkey for a lighter option.
  • 1/2 pound Mild Italian Sausage Hot sausage can be used for added spice.
  • 1/2 cup Grated Parmesan Cheese Use Pecorino Romano for a sharper taste.
  • 1/4 cup Chopped Fresh Flat-Leaf Parsley Extra parsley can be reserved for garnish.
  • 1 large Egg No substitute is recommended for binding.
  • 1 clove Garlic Clove, Finely Chopped In a pinch, use garlic powder (1/4 tsp).
  • 3/4 cup Panko Breadcrumbs Substitute with regular breadcrumbs if needed.
  • 1 teaspoon Kosher Salt Adjust according to taste.
  • 1 teaspoon Ground Black Pepper Adjust according to taste.
For the Soup
  • 2 tablespoons Olive Oil Can substitute with vegetable oil.
  • 1 cup Chopped Carrots Feel free to use any mix of these veggies.
  • 1 cup Chopped Yellow Onion Feel free to use any mix of these veggies.
  • 1 cup Chopped Celery Feel free to use any mix of these veggies.
  • 4 cups Chicken Broth Substitute with vegetable broth for a vegetarian option.
  • 2 cups Beef Broth Substitute with vegetable broth for a vegetarian option.
  • 1 cup Pearl Couscous Other small pastas like orzo work well.
  • 2 cups Baby Spinach Kale can be substituted.
  • 2 tablespoons Fresh Lemon Juice Lime juice can also be used as an alternative.

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Large Pot

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F and prepare a baking sheet by spraying it with nonstick cooking spray.
  2. Combine in a large bowl the ground beef, mild Italian sausage, grated parmesan, chopped parsley, egg, minced garlic, panko breadcrumbs, salt, and pepper.
  3. Form the mixture into meatballs, about two inches in diameter. Place them evenly spaced on the prepared baking sheet.
  4. Bake the meatballs in the preheated oven for about 20-25 minutes, or until they’re nicely browned and cooked through.
  5. Sauté the chopped carrots, yellow onion, and celery in a large pot with olive oil over medium heat until tender.
  6. Add the minced garlic to the pot and cook for an additional minute.
  7. Pour in the chicken broth and beef broth, then bring the mixture to a boil.
  8. Stir in the pearl couscous and reduce the heat to a simmer. Cook until the couscous is tender, about 10 minutes.
  9. Stir in the baby spinach and fresh lemon juice right before serving.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 3000IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Optional: Garnish with additional parmesan cheese and serve with crusty Italian bread for a cozy meal.

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