Name: Italian Wedding Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 lb ground chicken or turkey 7-10% fat; 1 egg; 1 teaspoon garlic powder; ½ teaspoon onion powder; ⅓ cup freshly grated pecorino; parmesan or 3 tablespoon nutritional yeast; 3 tablespoon parsley chopped; 3 tablespoon basil chopped; 2 teaspoon dried oregano or italian seasoning; 1 tablespoon tomato paste; ½ teaspoon flaky salt; ½ teaspoon black pepper; 1 tablespoon olive oil plus more to spray; 1 tablespoon olive oil or avocado oil; 1 medium yellow onion diced 70g / 2.5oz; 2 large carrots diced 250g / 8.8oz; 3 garlic cloves minced; 1 teaspoon italian seasoning; 1 bay leaf; ½ teaspoon flaky salt plus more to taste; ½ teaspoon black pepper; 8 cups low-sodium chicken broth; 1 cup giant couscous 200g / 7oz; 4 cups fresh kale or spinach chopped 120g / 4.2oz; 1 tablespoon lemon juice

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Italian Wedding Soup is a comforting, hearty dish that showcases a delightful blend of tender meatballs, fresh greens, and flavorful broth. Picture biting into a succulent meatball, perfectly seasoned, paired with the vibrant taste of fresh kale or spinach. Each spoonful is a warm hug, making you feel cozy from the inside out. This soup isn’t just hearty; it’s a true crowd-pleaser that can effortlessly elevate any meal, whether it’s a casual weeknight dinner or a festive gathering with family and friends.

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The beauty of Italian Wedding Soup is in its simplicity and the loving care put into its preparation. It’s a recipe that brings joy and warmth, making it perfect for any occasion. I first discovered this soup on a chilly evening, and it has since held a special place in my heart and kitchen. Trust me; once you make it, you’ll want to keep the recipe close, just like your favorite family recipes. I’m excited for you to try this delightful dish!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Italian Wedding Soup
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Italian Wedding Soup

Why You’ll Love This Recipe

Simple & Quick: Takes only about 10 minutes to prep and 35 minutes to cook.
Irresistible Flavor: The combination of seasoned meatballs and rich broth creates a flavor explosion.
Eye-Catching Appeal: The colors of fresh kale or spinach make the soup not only delicious but visually appealing.
Flexible Serving: Perfect as an appetizer or main dish, and great for gatherings.
Diet-Friendly Options: Easily adaptable for gluten-free or dairy-free diets by swapping out specific ingredients.

Ingredients You’ll Need

1 lb ground chicken or turkey (7-10% fat): Lean ground meat keeps the meatballs moist. You can use beef or pork if preferred.
1 egg: Acts as a binder to hold the meatballs together. Make sure it’s at room temperature for better mixing.
1 teaspoon garlic powder: Adds depth of flavor. Fresh minced garlic could be used instead.
½ teaspoon onion powder: Provides a subtle sweetness; can be substituted with finely chopped onion.
⅓ cup freshly grated pecorino cheese or 3 tablespoons nutritional yeast: Adds a savory, cheesy flavor; nutritional yeast is a great vegan alternative.
3 tablespoons parsley, chopped: Fresh herbs brighten the dish. Use basil or cilantro if desired.
3 tablespoons basil, chopped: Enhances flavor with a hint of sweetness. Dried basil could work too in a pinch.
2 teaspoons dried oregano or Italian seasoning: Key seasonings that give the dish its signature flavor.
1 tablespoon tomato paste: Adds richness to the meat mixture. Substitute with crushed tomatoes if needed.
½ teaspoon flaky salt: Perfect for seasoning the meatballs. Adjust salt levels to your taste.
½ teaspoon black pepper: Provides warmth; feel free to increase for more kick.
1 tablespoon olive oil (plus more to spray): For adding moisture to the meatballs and cooking the vegetables.
1 medium yellow onion, diced (70g / 2.5oz): Sweetens and adds depth when sautéed.
2 large carrots, diced (250g / 8.8oz): Provides natural sweetness and color. You could also use celery for a different flavor.
3 garlic cloves, minced: Fresh garlic enhances aroma and taste.
1 teaspoon Italian seasoning: A mix of herbs commonly found in Italian cooking, adding complexity to the broth.
1 bay leaf: Infuses the soup with a subtle, aromatic flavor.
½ teaspoon flaky salt (plus more to taste): For perfect seasoning; taste as you go.
½ teaspoon black pepper: Enhances flavor throughout the soup.
8 cups low-sodium chicken broth: Base of the soup; low-sodium helps control salt content.
1 cup giant couscous (200g / 7oz): Offers a fun texture; regular pasta or quinoa can be substituted.
4 cups fresh kale or spinach, chopped (120g / 4.2oz): Adds fiber and nutrients; frozen greens can be used if fresh isn’t available.
1 tablespoon lemon juice: Brightens the flavor of the soup at the end; can use lime juice instead for a different twist.

How to Make Italian Wedding Soup

Combine Meatball Ingredients: In a large bowl, mix the 1 lb ground chicken or turkey, 1 egg, 1 teaspoon garlic powder, ½ teaspoon onion powder, ⅓ cup freshly grated pecorino (or 3 tablespoons nutritional yeast), 3 tablespoons chopped parsley, 3 tablespoons chopped basil, 2 teaspoons dried oregano or Italian seasoning, 1 tablespoon tomato paste, ½ teaspoon flaky salt, and ½ teaspoon black pepper until well blended.

Form Meatballs: Rub your hands with olive oil to prevent sticking, then roll the mixture into 12-15 meatballs, each about 1 inch in diameter.

Bake the Meatballs: Place the meatballs on a baking tray or in an air fryer basket. Lightly spray them with olive oil, and bake in a preheated oven at 400°F for 15-20 minutes until golden and cooked through (internal temperature of 165°F).

Sauté Vegetables: While the meatballs are baking, heat 1 tablespoon olive oil in a large pot over medium heat. Add the diced 1 medium yellow onion and 2 large diced carrots, cooking for about 3-5 minutes until softened. Stir in the minced 3 garlic cloves, 1 teaspoon Italian seasoning, ½ teaspoon flaky salt, and ½ teaspoon black pepper, cooking for an additional minute until fragrant.

Simmer the Broth: Pour in 8 cups low-sodium chicken broth, then add 1 bay leaf and 1 cup giant couscous. Bring to a boil, then reduce the heat to a simmer for about 7 minutes until the couscous is just undercooked.

Add Meatballs & Greens: Gently add the cooked meatballs to the soup and simmer for another 3-5 minutes. Stir in 4 cups chopped kale or spinach and cook for an additional 3 minutes until wilted.

Finish & Serve: Remove the pot from heat, stir in 1 tablespoon lemon juice, and adjust seasoning with more salt or pepper to taste. Ladle the soup into bowls and consider topping with extra cheese, fresh herbs, and a drizzle of olive oil for an extra touch.

Storing & Reheating

Let any leftover Italian Wedding Soup cool down before storing it in an airtight container. It can be kept at room temperature for up to 2 hours, then refrigerate for up to 3-4 days. If you’re looking for longer storage, consider freezing portions for up to 3 months in freezer-safe containers. Reheat on the stove over medium heat until warmed through, adding a splash of water or more broth if needed. Note that the texture might change slightly after freezing, but a quick stir in before serving can refresh it.

Chef’s Helpful Tips

Avoid overcooking the meatballs; they should be golden and juicy, not dry.
Use room temperature eggs for better mixing with the meat.
Always taste your broth; adjusting seasoning can make all the difference.
For a thicker soup, consider simmering longer after adding the meatballs.
Feel free to add any veggies you have on hand for extra flavor and nutrients.
This soup is perfect for meal prep; make a big batch and enjoy throughout the week!

It’s easy to see why Italian Wedding Soup has gained such affection from home cooks everywhere. The rich flavors and textures create a dish that’s both nourishing and delightful. Feel free to sprinkle in your own personality with different veggies or herbs; there really are no rules! I can’t wait for you to enjoy this fabulous recipe and share it with your loved ones—you’re bound to make some memories together around the dinner table!

Recipe FAQs

Can I use other meats for the meatballs?

Absolutely! While ground chicken or turkey keeps it light, you can swap them out for beef, pork, or even a meat-free option like lentils or mushrooms for a vegetarian twist. Just remember to adjust the seasoning as needed.

How do I make Italian Wedding Soup gluten-free?

To make this recipe gluten-free, simply substitute the giant couscous with gluten-free pasta or quinoa. Check your broth to ensure it’s gluten-free as well, and you’ll have a delicious, gluten-free version!

Can I freeze Italian Wedding Soup?

Yes, you can freeze the soup for up to 3 months. Just be sure to let it cool before transferring to freezer-safe containers. When you reheat it, you may notice it’s thicker than when fresh, so add a splash of broth or water to get the desired consistency.

How do I prevent the meatballs from falling apart?

Using the right amount of breadcrumbs or cheese helps bind the meatballs. Additionally, make sure they’re not overcooked during baking. A light touch when forming them also ensures they remain tender!

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Italian Wedding Soup