Imagine a bowl that’s the perfect marriage of comforting flavors and nourishing ingredients. That’s the magic of Italian Wedding Soup. Contrary to what its name suggests, this beloved soup isn’t just for weddings; it’s a year round celebration in a bowl. Our version features tender, herby chicken meatballs, vibrant vegetables, and pearl couscous swimming in a savory broth. It’s the ultimate cozy meal that feels both special and completely doable on a busy weeknight.
This recipe is a true crowd pleaser; packed with lean protein and fresh veggies, yet so delicious that everyone will ask for seconds. The secret is in the flavorful “marriage” of the simple, simmered broth and the perfectly browned, Parmesan kissed meatballs. Let’s roll up our sleeves and make a pot of soup that will warm you from the inside out.
Why You’ll Love This Italian Wedding Soup
- A Complete, Balanced Meal in One Pot: With protein packed meatballs, hearty couscous, and lots of vegetables, this soup is satisfying enough to be dinner all on its own.
- Family Friendly & Customizable: Kids and adults alike adore the mini meatballs. You can easily swap the spinach for kale, use orzo instead of couscous, or even make a vegetarian version.
- Perfect for Meal Prep: This soup tastes even better the next day as the flavors meld. Make a big batch on Sunday for easy, healthy lunches all week.
- Cozy Comfort Food That’s Actually Good for You: It’s the best of both worlds; a soul warming bowl that’s also loaded with nutrients from lean chicken and fresh greens.
- Easier Than It Looks: While it seems impressive, the process is straightforward: mix, shape, brown, and simmer. The active time is just about 20 minutes.
Let’s Make Italian Wedding Soup
This recipe comes together in two main parts: making the flavorful meatballs and building the aromatic soup base. Using the same pot for both builds incredible flavor.
Ingredients You’ll Need
For the Chicken Meatballs:
- 1 pound ground chicken (or turkey)
- 1 large egg
- ½ cup freshly grated Parmigiano Reggiano (about 1.5 oz)
- ⅓ cup panko breadcrumbs
- 3 tablespoons fresh parsley, finely chopped
- 3 tablespoons fresh basil, finely chopped
- 1 teaspoon each: dried oregano, garlic powder, Italian seasoning, kosher salt
- Freshly ground black pepper
- ½ teaspoon red pepper flakes
- 2 tablespoons extra virgin olive oil (for browning)
For the Soup:
- 1 tablespoon extra virgin olive oil
- 1 yellow onion, diced
- 2 large carrots, thinly sliced
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- ¾ teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
- 8 cups (2 quarts) low sodium chicken broth
- 1 cup pearl couscous (or orzo/ditalini)
- 4 cups fresh spinach or kale, chopped
For Serving:
- Extra grated Parmigiano Reggiano
- Fresh chopped parsley
- Crusty bread for dipping
Step by Step Instructions
1Make the Meatball Mixture: In a large bowl, combine the ground chicken, egg, grated cheese, panko, all the fresh herbs (parsley, basil), and dried spices (oregano, garlic powder, Italian seasoning, salt, pepper, red pepper flakes). Use clean hands to mix gently until just combined; overmixing will make the meatballs tough.
2Shape the Meatballs: With damp hands (a pro tip to prevent sticking!), roll the mixture into tiny meatballs, about the size of a large marble. You should get 40 to 50 meatballs. Set them aside on a plate.
3Brown the Meatballs: Heat 1-2 tablespoons of olive oil in a large Dutch oven or soup pot over medium high heat. Working in batches to avoid crowding, add the meatballs and brown them on all sides for about 5 minutes total. They don’t need to be cooked through yet; they’ll finish in the soup. Transfer the browned meatballs to a clean plate.
4Build the Soup Base: In the same pot, add another tablespoon of olive oil. Add the diced onion and sliced carrots. Sauté for 3-5 minutes until the vegetables begin to soften. Stir in the minced garlic, Italian seasoning, salt, and pepper, and cook for just 1 minute until fragrant.
5Simmer to Perfection: Pour in the chicken broth and add the pearl couscous. Stir to combine. Gently drop all the meatballs back into the pot. Bring the soup to a gentle boil, then reduce the heat and let it simmer uncovered for 10-15 minutes, until the meatballs are cooked through and the couscous is tender.
6Finish with Greens: In the last 2-3 minutes of cooking, stir in the chopped spinach or kale. It will wilt perfectly in the hot broth.
7Serve and Enjoy: Ladle the soup into bowls and top with a generous sprinkle of fresh Parmigiano Reggiano and parsley. Serve immediately with slices of warm, crusty bread on the side.
Serving Suggestions & Expert Tips
- The “Marriage” of Flavors: The name “wedding soup” comes from the Italian “minestra maritata,” meaning “married soup.” It refers to the perfect marriage of the savory meat, greens, and broth.
- Meal Prep & Storage: This soup stores beautifully. Let it cool completely, then keep it in an airtight container in the fridge for up to 5 days. The couscous will continue to absorb broth, so you may need to add a splash of water or broth when reheating.
- To Freeze: For best results, freeze the soup without the couscous or pasta, as it can become mushy. Thaw overnight in the fridge, reheat on the stove, and cook fresh couscous to add when serving.
- Make It Your Own:
-
- Vegetarian: Omit the meatballs and add a can of rinsed chickpeas. Use vegetable broth.
- Gluten Free: Use gluten free panko breadcrumbs and your favorite gluten free pasta or rice.
- Different Proteins: Feel free to use ground turkey, beef, or pork for the meatballs.
- Different Greens: Escarole is traditional, but spinach, kale, or even Swiss chard work wonderfully.
Hearty Italian Wedding Soup with Chicken Meatballs
Ingredients
For the meatballs:
- 1 lb ground chicken or turkey
- 1 large egg
- ½ cup freshly grated Parmigiano Reggiano
- ⅓ cup panko breadcrumbs
- 3 tbsp fresh parsley chopped
- 3 tbsp fresh basil chopped
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tsp kosher salt
- Freshly ground black pepper
- ½ tsp red pepper flakes
- 2 tbsp extra virgin olive oil
For the soup:
- 1 tbsp extra virgin olive oil
- 1 yellow onion diced
- 2 large carrots thinly sliced
- 3 garlic cloves minced
- 1 tsp Italian seasoning
- ¾ tsp kosher salt
- Freshly ground black pepper
- 8 cups low sodium chicken broth
- 1 cup pearl couscous or orzo/ditalini
- 4 cups fresh spinach or kale chopped
For serving:
- Extra grated Parmigiano Reggiano
- Fresh chopped parsley
- Crusty bread
Instructions
- In a large bowl, combine all meatball ingredients except the olive oil. Mix gently with hands until combined. With damp hands, shape into 40-50 small meatballs (marble sized).
- Heat 2 tbsp oil in a large pot over medium high heat. Brown meatballs in batches for about 5 minutes total (they don't need to be cooked through). Set aside.
- In the same pot, heat 1 tbsp oil over medium heat. Add onion and carrots; sauté 3-5 mins until soft. Add garlic, Italian seasoning, salt, and pepper; cook 1 min until fragrant.
- Pour in broth and add couscous. Stir, then gently add meatballs back to the pot. Bring to a boil, then reduce heat and simmer uncovered for 10-15 mins, until meatballs are cooked through.
- Stir in spinach/kale and cook 2-3 mins until wilted. Taste and adjust seasoning.
- Ladle into bowls, top with extra cheese and parsley. Serve with crusty bread.
Notes
- Vegetarian Version: Omit meatballs. Add 1 can rinsed chickpeas and use vegetable broth.
- Gluten Free: Use GF breadcrumbs and GF pasta or rice.
- Storage: Store in fridge for up to 5 days. For freezing, omit pasta/couscous and add fresh when reheating.
