Hearty Italian Wedding Soup with Chicken Meatballs
This classic Italian Wedding Soup is the ultimate comfort food! Featuring tender, herb packed chicken meatballs, pearl couscous, and fresh spinach in a savory broth. A complete, nourishing meal the whole family will love.
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.