Italian Wedding Soup
Italian wedding soup may sound fancy, but it's actually a classic comfort food with humble roots. Originally made by Italian peasants who would throw simple ingredients into a pot for a quick, satisfying meal, the result is surprisingly delicious! Keep this tradition alive with homemade meatballs, a rich broth, and pasta or couscous. The meatballs are roasted separately and are great on their own, in the soup, or paired with classic spaghetti and meatballs. You can even mix, shape, and cook them a day ahead to save time on busy weeknights. Serve each bowl with a chunk of Italian bread, and you’ve got a hearty meal the whole family will enjoy. This cozy soup is sure to become a favorite!
Ingredients
Meatballs
- 1/2 lb. lean ground beef
- 1/2 lb. mild Italian sausage
- 1/2 cup grated parmesan cheese, plus more for serving
- 1/4 cup chopped fresh flat-leaf parsley, plus more for serving
- 1 large egg
- 1 garlic clove, finely chopped
- 1/2 cup panko breadcrumbs
- 1/2 tsp. kosher salt
- 1/2 tsp. ground black pepper
- Nonstick cooking spray
Italian Wedding Soup
- 1 Tbsp. olive oil
- 1 cup chopped carrots
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 3 garlic cloves, finely chopped
- 1 tsp. kosher salt
- 1 tsp. ground black pepper, plus more for serving
- 6 cups chicken broth
- 14 oz. can beef broth
- 1 cup pearl couscous or small pasta
- 5 oz. baby spinach
- 2 Tbsp. fresh lemon juice
Instructions
- For the meatballs: Preheat the oven to 450ºF with the oven rack in the upper third of oven. Line a rimmed baking sheet with heavy duty aluminum foil.
- In a medium bowl, mix together the beef, sausage, parmesan, parsley, egg, garlic, panko, salt, and pepper until well combined. Form the mixture into about 40 (1/2-inch wide) meatballs. Lightly spray the foil-lined baking sheet with nonstick spray and arrange the meatballs in a single layer.
- Bake the meatballs until they are firm to the touch, 6 to 8 minutes. Increase the heat to broil. Broil the meatballs until browned, 2 to 4 minutes. Set aside.
- For the soup: In a large stockpot or Dutch oven, heat the oil over medium-high heat. Add the carrots, onion, and celery, and cook until the vegetables start to soften, about 4 minutes. Add the garlic and cook, stirring, for 1 minute.
- Gradually stir in the salt, pepper, chicken broth, and beef broth. Bring to a boil. Reduce the heat to a gentle simmer, and add the couscous. Cover and cook 8 minutes or until the couscous is just tender.
- Add the spinach and cook until just wilted, 1 minute. Stir in the meatballs and cook until the meatballs are warmed throughout, 2 minutes. Remove the pot from the heat and stir in the lemon juice.
- Serve the soup in bowls, and top with additional parmesan cheese, chopped parsley, and black pepper.
Nutrition
Calories: 446kcalCarbohydrates: 31gProtein: 22gFat: 24gSaturated Fat: 7gCholesterol: 75mgSodium: 950mgPotassium: 643mgFiber: 3gSugar: 5gCalcium: 182mgIron: 3mg
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