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!
