Name: Easy Italian Wedding Soup Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Italian
Ingredients: 3/4-pound ground chicken, I use 99% lean; 3/4-pound raw Italian chicken or pork sausage, I use hot but you can use mild; 1/2 cup pecorino Romano or parmesan cheese, freshly grated; 2/3 cup panko breadcrumbs; 1/4 cup fresh parsley, minced; 2 large eggs, lightly beaten; 1 1/2 tablespoons fresh garlic, minced; 1 teaspoon kosher salt; 1 teaspoon freshly cracked black pepper; 2 tablespoons extra-virgin olive oil; 2 tablespoons unsalted butter; 1 cup carrot, diced; 1 cup celery, diced; 1 cup sweet onion, diced; 2 tablespoons fresh garlic, minced; 1 1/2 tablespoons dried herbs de Provence; 1 teaspoon kosher salt; 1 teaspoon freshly cracked black pepper; 1/2 cup dry white wine, such as Sauvignon Blanc; 12 cups (96 fl. ounces) of homemade bone broth (or store-bought); 2 teaspoons Better Than Bouillon Organic Chicken Base; 1 bunch of leafy greens, such as rainbow chard, kale, collard, etc.; 2 tablespoons fresh dill, minced; 2 cups uncooked pearl couscous or acini de pepe pasta + water & salt for boiling, you can also use a different mini pasta!; Freshly grated Pecorino Romano cheese; Toasted baguette slices or crackers

Easy Italian Wedding Soup Recipe

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5 from 15 reviews

Author: Jenna
Total Time: 1 hour 20 minutes
Yield: 12 servings 1x

Description

A flavorful broth is filled with herbs and spices, vegetables (carrots, celery, leafy greens, etc.), mini pasta, and tiny meatballs. Perfect for meal prep during the cold months (or any time, really)!

Ingredients

Units Scale

MINI MEATBALLS:

3/4-pound ground chicken, I use 99% lean
3/4-pound raw Italian chicken or pork sausage, I use hot but you can use mild
1/2 cup pecorino Romano or parmesan cheese, freshly grated
2/3 cup panko breadcrumbs
1/4 cup fresh parsley, minced
2 large eggs, lightly beaten
1 1/2 tablespoons fresh garlic, minced
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper

SOUP BASE + VEGGIES + PASTA:

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 cup carrot, diced
1 cup celery, diced
1 cup sweet onion, diced
2 tablespoons fresh garlic, minced
1 1/2 tablespoons dried herbs de Provence
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
1/2 cup dry white wine, such as Sauvignon Blanc
12 cups (96 fl. ounces) of homemade bone broth (or store-bought)
2 teaspoons Better Than Bouillon Organic Chicken Base
1 bunch of leafy greens, such as rainbow chard, kale, collard, etc.
2 tablespoons fresh dill, minced
2 cups uncooked pearl couscous or acini de pepe pasta + water & salt for boiling, you can also use a different mini pasta!

TOPPINGS AND EXTRAS:

Freshly grated Pecorino Romano cheese
Toasted baguette slices or crackers

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Instructions

MAKE THE MINI MEATBALLS. Once all the ingredients are combined (I use my KitchenAid, but you can also mix the ingredients by hand), drizzle some olive oil on the sheet baking pan and make your hands oily. Form the meatballs (smaller than you would form Italian meatballs for spaghetti, etc.) and bake them in the preheated 400° oven for about 25 minutes, or until they are golden brown and cooked through to 165° F.
START THE BROTH SOUP BASE. Melt butter with olive oil, then add the celery, onion, and garlic. Sauté that for a few minutes, then stir in the seasonings and sauté for another minute (this releases the flavors and fragrances of the herbs). Splash in your white wine and simmer until the liquid has reduced by half. Stir in the Better than Bouillon chicken base and low-sodium chicken broth. Drop in the meatballs once they’re finished baking. Bring the soup to a boil, then cover the pot set the heat to low-medium, and simmer for about an hour. The carrots, celery, and onion should be tender but not mushy (keep an eye on them)!
MAKE THE COUSCOUS (OR OTHER MINI PASTA BALLS). Prepare the pasta according to the package directions. Store this in a separate container from the soup so it doesn’t soak up the soup broth!
FINISH PREPARING THE SOUP. Wilt your leafy greens in the soup for a few minutes with the soup still simmering (I like the stems to still have a bit of a crunchy texture), then stir in the fresh dill. Taste the soup to see if you’d prefer a little more salt and/or pepper.
PLATING. Scoop a small amount of couscous into each bowl. Ladle in some piping hot broth, meatballs, and veggies. Grate Pecorino Romano over each bowl. Serve with toasted baguette slices and/or crackers (optional). Enjoy!!!!