Italian Wedding Soup

Italian Wedding Soup

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- Must Love Garlic

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.
Italian Wedding Soup- Must Love Garlic

Equipment Needed:

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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.
Italian Wedding Soup- Must Love Garlic

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 Recipes You Will Love:

Italian Wedding Soup- Must Love Garlic

Italian Wedding Soup

Filled with homemade bite-sized meatballs, fresh veggies, tiny bits of pasta, and a savory tangy broth. Total comfort food.
Total Time 1 hr 20 mins
Course Main Course
Cuisine Italian
Servings 16 cups

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.
Keyword couscous, italian wedding soup, meatballs, pasta, soup, stew

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