Italian wedding soup is the kind of dish that feels like a hug in a bowl. Packed with protein-rich chicken meatballs, tender pearl couscous, and nourishing vegetables like carrots, onions, and leafy greens, it’s the perfect blend of comfort and nutrition. Despite its name, this soup isn’t served at weddings—its Italian roots refer to the “marriage” of flavors between meat, greens, and broth. It’s cozy, wholesome, and comes together in just an hour, making it perfect for both weekday dinners and weekend meal prep.
Table of Contents
Why You’ll Love This Recipe
- High-protein – Chicken meatballs make it hearty and filling
- One-pot meal – Easy cleanup and minimal dishes
- Customizable – Swap the greens, pasta, or even make it vegetarian
- Meal-prep friendly – Keeps well in the fridge or freezer
- Classic Italian flavor – Balanced herbs, garlic, and broth base
Ingredients
For the Chicken Meatballs:
- 1 lb ground chicken or turkey
- 1 large egg
- ½ cup grated parmesan or parmigiano reggiano
- ⅓ cup panko breadcrumbs (GF if needed)
- 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
- ½ tsp red pepper flakes
- Fresh ground black pepper
- 2 tbsp olive or avocado oil (for cooking)
For the Soup:
- 1 tbsp olive or avocado oil
- 1 yellow onion, diced
- 2 large carrots, sliced
- 3 garlic cloves, minced
- 1 tsp Italian seasoning
- ¾ tsp kosher salt (plus to taste)
- 8 cups low-sodium chicken broth
- 1 cup pearl couscous (or orzo, ditalini, or GF pasta)
- 4 cups spinach or kale, chopped
To Serve:
- Grated parmesan
- Fresh parsley
- Black pepper
- Crusty bread (optional)
Instructions
- Make the Meatballs
In a large bowl, combine all meatball ingredients. Mix gently with your hands—don’t overwork it. Form into 40–50 small marble-sized balls. Tip: Wet hands between each one to prevent sticking. - Brown the Meatballs
Heat oil in a large soup pot over medium-high heat. Add meatballs in batches, browning on all sides (about 5 minutes total). Transfer to a plate. They will finish cooking in the broth. - Sauté the Veggies
In the same pot, add another tablespoon of oil if needed. Sauté onion and carrots for 4–5 minutes until softened. Add garlic, seasoning, and salt. Stir for 1 minute until fragrant. - Simmer the Soup
Pour in chicken broth and couscous. Stir well. Gently add browned meatballs. Bring to a gentle boil, then reduce heat and simmer uncovered for 15 minutes, until meatballs are cooked through. - Add the Greens
Stir in spinach or kale in the last 2–3 minutes of cooking. Once wilted, taste and adjust seasoning. - Serve
Ladle into bowls and top with grated parmesan, parsley, and cracked black pepper. Serve with warm crusty bread if desired.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Servings: 4
- Difficulty: Easy
Nutrition Facts (Per Serving)
- Calories: 570
- Protein: 44g
- Carbs: 50g
- Fat: 23g
- Fiber: 4.5g
- Sugar: 4g
- Note: Nutrition may vary based on substitutions.
Tips & Variations
- Make it vegetarian – Use chickpeas and veggie broth
- Use different pasta – Orzo, ditalini, or rice all work
- Add more veggies – Try celery, zucchini, or potatoes
- Freeze-friendly – Leave out couscous and freeze for up to 3 months
- Meal prep tip – Store meatballs and broth separately to prevent mushy pasta
FAQs
Can I make this ahead of time?
Yes, it keeps well for up to 5 days in the fridge.
Can I freeze this soup?
Yes, but leave out the pasta until reheating. Add fresh cooked couscous when serving.
Can I use store-bought meatballs?
Homemade gives the best flavor, but store-bought works in a pinch.
Is this gluten-free?
Use GF breadcrumbs and pasta for a fully gluten-free version.
Italian Wedding Soup
Equipment
- – Large soup pot
- – Mixing bowl
- – Measuring spoons
- Ladle
Ingredients
- Meatballs:
- 1 lb ground chicken
- 1 egg
- ½ cup grated parmesan
- ⅓ cup breadcrumbs
- 3 tbsp parsley
- 3 tbsp basil
- 1 tsp each: oregano garlic powder, Italian seasoning, salt
- ½ tsp red pepper flakes
- Black pepper
- Olive oil for cooking
- Soup:
- 1 tbsp olive oil
- 1 onion
- 2 carrots
- 3 garlic cloves
- 1 tsp Italian seasoning
- ¾ tsp salt
- 8 cups chicken broth
- 1 cup pearl couscous
- 4 cups spinach or kale
- Garnish:
- Parmesan
- Parsley
- Black pepper
- Crusty bread optional
Instructions
- Mix and roll meatballs.
- Brown in batches, set aside.
- Sauté onion and carrot. Add garlic and seasonings.
- Pour in broth and couscous. Add meatballs. Simmer 15 mins.
- Stir in spinach. Cook until wilted.
- Serve with parmesan and fresh parsley.
Notes
Conclusion
This italian wedding soup is everything a comfort meal should be: rich in flavor, balanced with nutrients, and easy enough for any night of the week. The juicy meatballs, tender greens, and cozy broth all come together beautifully in one pot. Whether you’re serving it to guests or meal-prepping for the week, this recipe is a total keeper.