Description
Italian Wedding Soup is a hearty and comforting Italian-American classic featuring tender meatballs, fresh vegetables, and small pasta in a savory broth. This recipe blends ground meats with aromatic herbs and Parmesan for rich, flavorful meatballs simmered in a light broth with spinach and pearl couscous for a delightful and warming meal perfect for any season.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, diced
- 3-4 carrots, peeled and diced
- ½ fennel bulb, cored and diced
- 3 garlic cloves, minced
- ½ cup dry or semi-dry white wine
- 1 tablespoon Worcestershire sauce
- 10 cups low-sodium chicken broth (homemade if available)
- 1 bay leaf
- 1/8 teaspoon crushed red pepper flakes
- ¾ cup pearl couscous (Ditalini or other small pasta)
- 12 ounces baby spinach (or kale or escarole), roughly chopped
- 4 ounces skinless smoked sausage or kielbasa, cut into ¼-inch cubes (optional)
- ½ cup grated Parmesan cheese, divided
- 2 tablespoons chopped fresh parsley
- Kosher salt and freshly ground black pepper, to taste
- Optional: freshly squeezed lemon juice, to taste
Meatballs
- 1/3 cup dried breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ¼ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Pinch of crushed red pepper flakes
- 2 large eggs
- 2 tablespoons whole milk or cream
- ½ pound ground pork (or chicken or turkey)
- ¼ pound sweet Italian bulk sausage
- ½ pound lean ground beef (85% lean)
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine dried breadcrumbs, 2 tablespoons grated Parmesan cheese, dried basil, dried parsley, dried oregano, garlic powder, kosher salt, black pepper, and crushed red pepper flakes. In a separate bowl, whisk eggs with whole milk or cream until well combined, then add to the dry ingredients. Add ground pork, Italian sausage, and lean ground beef to the mixture. Mix gently but thoroughly until evenly combined without overworking the meat. Refrigerate the mixture for about 15 minutes to firm up.
- Form and Brown Meatballs: With wet hands or a small scoop, shape the meat mixture into small meatballs about 1 inch in diameter. In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add the meatballs in batches, browning them on all sides until they develop a nice crust, about 4-5 minutes per batch. Remove browned meatballs and set aside.
- Sauté Vegetables and Deglaze: In the same pot, add diced onion, carrots, and fennel and sauté until softened, approximately 5-7 minutes. Add minced garlic and cook for an additional minute until fragrant. Pour in white wine and Worcestershire sauce, scraping the bottom of the pot to deglaze and incorporate browned bits. Let the liquid reduce slightly for 2-3 minutes.
- Add Broth and Simmer: Pour in the chicken broth along with the bay leaf and crushed red pepper flakes. Return the browned meatballs to the pot. Bring the soup to a gentle simmer, cover partially, and cook for about 45 minutes to meld flavors and cook meatballs through.
- Cook Pearl Couscous and Add Greens: Add pearl couscous and the smoked sausage cubes (if using) to the soup, stirring well. Continue simmering for an additional 10-15 minutes until the couscous is tender. Stir in the baby spinach and allow it to wilt in the hot soup, about 3-5 minutes.
- Finish and Serve: Remove the bay leaf. Stir in the remaining Parmesan cheese and chopped fresh parsley. Taste and adjust seasoning with kosher salt, freshly ground black pepper, and optional lemon juice for brightness. Serve hot, ideally with crusty bread for dipping.
Notes
- Using homemade chicken broth enhances flavor, but store-bought low-sodium broth works well too.
- Swapping baby spinach for kale or escarole offers a different texture and taste.
- If desired, omit smoked sausage for a milder soup or replace with Italian chicken sausage for a twist.
- Meatballs can be prepared a day ahead and refrigerated to save time on cooking day.
- Fresh herbs can be substituted for dried in the meatball mix; use about three times the quantity.
- Adding a squeeze of lemon juice before serving brightens the flavors nicely.
- To make this recipe gluten-free, substitute breadcrumbs and couscous with gluten-free alternatives.
