Italian Wedding Soup
A hearty, high-protein italian wedding soup packed with chicken meatballs, veggies, and pearl couscous. Easy, nourishing, and perfect for meal prep.
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
Substitute chickpeas for a vegetarian version
Freeze without couscous for best texture
Add more broth if reheating leftovers