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–+ servings
A bowl of Italian Wedding Soup with meatballs, carrots, leafy greens, small pasta, and broth sits with a spoon inside. A striped cloth is in the background.

Italian wedding soup

This Italian wedding soup is a cozy, flavor-packed twist on the classic, made with tender homemade meatballs, vibrant veggies, and a rich, comforting broth. Finished with delicate couscous, it’s an easy, satisfying dinner that feels special enough for guests but simple enough for a weeknight at home.
5 from 1 vote
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Main Course, Soup
Cuisine Italian
Servings 6 servings

Ingredients
  

For the Meatballs

  • ½ lb ground beef
  • ½ lb ground pork
  • 1 egg
  • ½ teaspoon lemon zest
  • ½ cup Italian style breadcrumbs
  • ½ cup Parmesan cheese, grated
  • ¼ cup onion, finely minced
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 3 teaspoon Italian seasoning

For the soup

  • 2 tablespoon olive oil
  • 3 stalks of celery, diced
  • 3 carrots, diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • pinch of red pepper flakes
  • 8 cups chicken broth or stock
  • 1 cup pearl couscous Can substitute with orzo
  • 2 cups kale, chopped
  • 1 tablespoon lemon juice
  • salt & pepper to taste

Instructions
 

  • In a medium sized mixing bowl combine all meatball ingredients.
    Gently mix with your hands until combined, being careful not to overwork.
    Roll the meat mixture into 1 inch balls. Place on a plate and set aside.
  • Heat a pot over medium high until hot then add cover the bottom with olive oil.
    Once the oil is hot add the meatballs to the pot to brown, being careful not to overcrowd them. (This will probably take 2 batches). Cook for about a minute. Then flip to the other side and cook for another minute or so.
    *You are not cooking the meatballs through at this time, just browning them.*
    Place the browned meatballs on a plate and set aside.
  • In the same pot add a little more olive oil if needed. Then add in onions, celery and carrots. Season with a little salt and pepper and cook over medium to medium-high heat for 4-5 minutes until softened.
    Add garlic, Italian seasoning and red pepper flakes and cook for about 30 seconds until fragrant.
    Then stream in the chicken broth, scraping up any brown bits from the bottom.
  • Carefully add the meatballs to the pot and bring the soup to a simmer over medium-high heat. Then turn the heat down to low and add pearly couscous.
    Cover with a lid and simmer for about 15 minutes until the couscous is tender and the meatballs are cooked through.
  • Remove the lid and add in the chopped kale. Let it cook for 1-2 minutes until softened then remove the pot from the heat and stir in the lemon juice.
    Taste and add any additional salt and pepper as needed. Serve hot and enjoy!
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