Description
A nourishing and hearty Italian wedding soup featuring protein-packed chicken meatballs, tender pearl couscous, and a medley of fresh vegetables. Perfect for a wholesome weekday lunch or dinner that the whole family will love.
Ingredients
For the Meatballs
- 1 pound ground chicken (or turkey)
- 1 large egg
- ½ cup freshly grated Parmigiano Reggiano (about 1.5 ounces)
- ⅓ cup panko breadcrumbs (gluten free if desired)
- 3 tablespoons fresh finely chopped parsley
- 3 tablespoons fresh finely chopped basil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- ½ teaspoon red pepper flakes
- 2 tablespoons extra virgin olive oil or avocado oil
For the Soup
- 1 tablespoon extra virgin olive oil or avocado oil
- 1 yellow onion, diced
- 2 large carrots, thinly sliced on the diagonal
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- ¾ teaspoon kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- 8 cups low sodium chicken broth
- 1 cup pearl couscous (or sub a short pasta such as orzo or ditalini)
- 4 cups fresh spinach or kale, chopped
For Serving
- Extra freshly grated Parmigiano Reggiano
- Fresh chopped parsley
- Freshly ground black pepper
Instructions
- Make the meatballs: In a large bowl, combine ground chicken, egg, Parmigiano Reggiano, panko breadcrumbs, parsley, basil, dried oregano, garlic powder, Italian seasoning, kosher salt, black pepper, and red pepper flakes. Mix gently with clean hands until just combined to avoid toughness. Shape into 40 to 50 small marble-sized meatballs, dipping your hands in water between each to prevent sticking and ensure smooth balls.
- Brown the meatballs: Heat 1 to 2 tablespoons of olive oil in a large pot over medium-high heat. Add meatballs in batches, spacing them about ½ inch apart. Brown on all sides for roughly 5 minutes total. Transfer browned meatballs carefully to a plate and set aside. Add more oil if needed between batches. The meatballs will finish cooking in the soup later.
- Prepare the soup base: Using the same pot, warm 1 tablespoon olive oil over medium heat. Add diced onions and sliced carrots and sauté, stirring occasionally, until softened (3 to 5 minutes). Stir in minced garlic, Italian seasoning, and kosher salt, cooking for about 1 minute until fragrant.
- Add broth and couscous: Pour in 8 cups of low sodium chicken broth and add 1 cup of pearl couscous. Stir to combine thoroughly.
- Add meatballs and simmer: Gently drop the browned meatballs into the pot in batches, ensuring all are submerged. Bring the broth to a gentle boil, then reduce heat and simmer uncovered for 10 to 15 minutes until meatballs are cooked through.
- Finish with greens: In the last few minutes of cooking, stir in chopped fresh spinach or kale. Cook until greens are wilted, then remove soup from heat.
- Adjust seasoning and serve: Taste and adjust salt and pepper as needed. Ladle the soup into bowls and garnish with extra grated Parmigiano Reggiano, fresh chopped parsley, and a sprinkle of black pepper. Serve warm with crusty or toasted bread for dipping.
- Storage: Let the soup cool completely. Store in an airtight glass container in the refrigerator for up to 5 days.
Notes
- To make vegetarian: omit the meatballs and substitute with a can of rinsed and drained chickpeas. Use low-sodium vegetable broth instead of chicken broth.
- To make gluten-free: swap pearl couscous for gluten-free pasta or rice and use gluten-free panko breadcrumbs.
- For additional customization ideas, see the full recipe post.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
