This Italian Wedding Soup is filled to the brim with homemade bite-sized meatballs, fresh carrots, spinach, onions, tiny bits of pasta, and a savory tangy pesto broth.
It’s easy to make and perfect for those nights you’re in need of total comfort food.
- Servings-16 cups
- Total Time– 80 minutes
Italian Wedding Soup Ingredients:
For Meatballs-
- Ground Pork– I like using ground pork for meatballs because I like the flavor more than using ground beef. You can absolutely substitute ground beef or a mixture of both. If using beef, go for one with a higher fat content such as ground chuck.
- Binders– grated Parmesan, eggs, and breadcrumbs. Binders are what keep your meatballs together during cooking and help them hold that nice round shape when you bite into them.
- Seasonings– Italian seasoning blend, onion powder, salt & pepper.
For Soup Base-
- Butter– salted or unsalted.
- Vegetables– diced onions, minced garlic, sliced carrots, fresh chopped spinach, and diced roasted red pepper.
- Chicken Broth– chicken broth is lighter and more flavorful than chicken stock. I like to use it for recipes such as soups where the liquid is the star of the show.
- Pesto– to add a garlicky, herby flavor.
- Lemon Juice– for a bit of tang and acidity.
- Pearl Couscous– pearl couscous is larger and heartier than regular couscous, with a soft pillowy chew. If you are unable to find pearl couscous, orzo pasta or ditalini are great substitutes.
- Seasonings– ground thyme, ground sage, and salt.
- Shaved Parmesan– as a topping, because everything needs a little cheese.
How to Make Italian Wedding Soup:
- Make Meatballs-
- In a large mixing bowl, mix meatball ingredients by hand until well combined. Scoop out 1 tbsp of meatball mixture and roll in hands to form a ball.
- Repeat this process until you have about 48 small meatballs.
- Place meatballs evenly spaced on a lightly oiled baking sheet (or two) & bake at 400F for 15-20 mins until meatballs are cooked through. Internal temperatures should reach at least 165F.
- Make Soup Base–
- Meanwhile, in a large stock pot melt butter over medium-low heat.
- Saute diced onions & sliced carrots in the butter for 5 minutes until onions start the become tender. Stir occasionally to keep onions from burning.
- Stir in garlic, dried thyme, and dried sage. Continue cooking for 1-2 minutes.
- Pour in pesto, lemon juice, chicken broth, and salt. Give soup base a quick stir and turn heat to high to bring everything to a boil. Turn heat back down to medium-low and simmer for 15 minutes.
- Add Pearl Couscous– Stir pearl couscous into soup base and simmer for another 20-25 minutes until pasta is tender.
- Finish & Plate–
- Stir in diced red peppers, chopped fresh spinach, and meatballs.
- Continue simmering for another 5 minutes until spinach is wilted and meatballs are warmed through.
- Pour yourself a big ol’ bowl and top with copious amounts of shaved Parmesan and a bit of fresh cracked pepper.
Leftovers:
- Store– store soup in an airtight container in the refrigerator for 3-5 days. If freezing, allow soup to cool before transferring to a freezer friendly container. Soup can be frozen for up to 3 months.
- Reheat– reheat soup on the stove over medium- low heat. Stir and simmer until warmed through.
More Soup & Stew Recipes You Will Love:
- Easy Spicy Sausage & White Bean Soup
- Creamy Mushroom & Pearl Couscous Soup
- Creamy Cabbage & Orzo Stew
- Creamy Bacon, Mushroom, & Parmesan Tortellini Soup
- Crock-Pot Chicken Pot Pie Gnocchi Soup
If you try this recipe, please leave a star rating and review in the recipe card below! I always appreciate your feedback. Follow me on Instagram and Pinterest for more garlic goodness and travel inspiration!
Italian Wedding Soup
Filled with homemade bite-sized meatballs, fresh veggies, tiny bits of pasta, and a savory tangy broth. Total comfort food.
Equipment
- Large Mixing Bowl
- Measuring Spoons
- Baking Sheet
- Large Stock Pot
- Cooking Spoon or Ladle
Ingredients
For Meatballs:
- 1 lb ground pork
- 1/2 cup grated Parmesan
- 1/2 cup panko bread crumbs
- 1 tbsp Italian seasoning
- 1 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 eggs
For Soup Base:
- 2 tbsp butter
- 1 red onion diced
- 1 tbsp minced garlic
- 4 carrots sliced
- 2 tsp ground thyme
- 2 tsp ground sage
- 8 cups chicken broth
- 1/2 cup pesto
- 2 tbsp lemon juice
- 6 cups fresh spinach chopped
- 7 oz roasted red pepper diced
- 1 cup pearl couscous
- 2 tsp salt
- shaved Parmesan
Instructions
- Make Meatballs- In a large mixing bowl, mix meatball ingredients by hand until well combined. Scoop out 1 tbsp of meatball mixture and roll in hands to form a ball. Repeat this process until you have about 48 small meatballs. Place meatballs evenly spaced on a lightly oiled baking sheet (or two) & bake at 400F for 15-20 mins until meatballs are cooked through. Internal temperatures should reach at least 165F.
- Make Soup Base– Meanwhile, in a large stock pot melt butter over medium-low heat. Saute diced onions & sliced carrots in the butter for 5 minutes until onions start the become tender. Stir occasionally to keep onions from burning. Stir in garlic, dried thyme, and dried sage. Continue cooking for 1-2 minutes. Pour in pesto, lemon juice, chicken broth, and salt. Give soup base a quick stir and turn heat to high to bring everything to a boil. Turn heat back down to medium-low and simmer for 15 minutes.
- Add Pearl Couscous– Stir pearl couscous into soup base and simmer for another 20-25 minutes until pasta is tender.
- Finish & Plate– Stir in diced red peppers, chopped fresh spinach, and meatballs. Continue simmering for another 5 minutes until spinach is wilted and meatballs are warmed through. Pour yourself a big ol’ bowl and top with copious amounts of shaved Parmesan and a bit of fresh cracked pepper.
Tried this recipe?Let me know how it was!
I added thin sliced zucchini and celery in the beginning. Extra garlic. Made my own pesto. Added some seasoning at the end. Added pearl couscous…husband said it was the best soup ever. I didn’t even add meat because we are vegetarian s.