Name: Italian Wedding Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1/2 lb ground beef; 1/2 lb ground pork; 1 egg; 1/3 cup Italian style breadcrumbs; 1/4 cup grated Parmesan cheese; 1/4 cup finely minced onion; 2 cloves garlic, minced; 1/2 tsp dried oregano; 1/2 tsp dried parsley; 1/4 tsp dried thyme; Salt and pepper to taste; 1 tbsp olive oil; 2 celery stalks, diced; 2 carrots, diced; 1 medium onion, diced; 3 garlic cloves, crushed; 1 tsp Italian seasoning; 6 cups chicken broth (or stock); 3/4 cup dry pearl couscous (or orzo); 3 cups chopped kale (or baby kale); Juice of half a lemon; Salt and pepper to taste

Why You’ll Love Italian Wedding Soup Recipe

The combination of meatballs and greens creates a beautiful balance of flavor and texture—rich and savory meets fresh and bright.
Quick to come together (around 50 minutes from start to finish) yet feels like something you’d find simmering in a cozy kitchen all day.
Versatile: you can swap greens, use orzo instead of pearl‑couscous, or lighten it up with different meats.
Great for leftovers—flavors meld even more the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the meatballs:
ground beef
ground pork
egg
Italian style breadcrumbs
grated Parmesan cheese
finely minced onion
fresh garlic
dried oregano, parsley, thyme
salt & pepper

For the soup:
olive oil
celery stalks, diced
carrots, diced
medium onion, diced
garlic cloves, crushed
Italian seasoning
chicken broth (or stock)
dry pearl‑couscous (can substitute orzo)
chopped kale (or baby kale)
juice of half a lemon
salt & pepper to taste

Directions

In a bowl, combine all meatball ingredients: beef, pork, egg, breadcrumbs, Parmesan, minced onion, garlic, oregano, parsley, thyme, salt & pepper. Gently mix until just combined.
Shape the mixture into roughly 1‑inch (about 2.5 cm) meatballs. Set aside.
In a large Dutch oven or heavy pot, heat the olive oil over medium‑high. Add the meatballs (in batches if needed) and sear about 1 minute per side until golden brown. Remove and set aside.
In the same pot, add diced onion, carrots, celery, and crushed garlic. Cook for about 5 minutes over medium to medium‑high heat until softened. Sprinkle in the Italian seasoning and cook for 30 seconds more.
Pour in the chicken broth, scraping any browned bits from the bottom. Return meatballs to the pot. Bring to a simmer, reduce heat to low, and add pearl couscous. Cover and simmer for about 15 minutes or until couscous is tender and meatballs are fully cooked.
Turn off the heat. Stir in chopped kale. Season to taste with salt and pepper. Squeeze in the lemon juice, stir gently, and serve hot.

Servings and timing

Prep time: ~20 minutes
Cook time: ~30 minutes
Total time: ~50 minutes
Serves: 4–6 people

Variations

Swap kale for spinach, Swiss chard, or escarole for a different green.
Use orzo, acini de pepe, or ditalini instead of pearl couscous for a change in texture.
Substitute ground turkey or chicken in the meatballs for a leaner option.
Add vegetables like chopped zucchini, mushrooms, or peas for more variety.
Add red pepper flakes for a spicier version of the soup.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 4–5 days.
Reheat gently on the stovetop over low to medium heat, adding a splash of broth or water if needed.
For freezing, it’s best to omit or reduce the couscous. Freeze the broth, meatballs, and veggies for up to 3 months, and add freshly cooked couscous when reheating.

FAQs

What size should the meatballs be?

Aim for about 1-inch (2.5 cm) diameter so they cook evenly and stay tender.

Can I skip browning the meatballs?

Yes, but browning adds a richer flavor. You can drop raw meatballs directly into the broth if you prefer.

Can I use store-bought meatballs?

Absolutely. Use mini-sized store-bought meatballs and adjust cooking time accordingly.

What if I don’t have pearl couscous?

You can use orzo, ditalini, or any small pasta. Just follow the cooking time on the package.

Can I make this vegetarian or vegan?

Yes, by using plant-based meatballs and vegetable broth. Replace Parmesan with a vegan alternative.

Can I make this soup ahead of time?

Yes, it tastes even better the next day. Store in the fridge and reheat gently.

Will the greens get soggy if stored?

They can soften over time. Add them just before serving if you want them more vibrant.

How do I stop the couscous from soaking up all the broth?

Add more broth when reheating or cook couscous separately if planning for leftovers.

Can I add more vegetables to this soup?

Definitely. Zucchini, mushrooms, and peas all make great additions.

What bread goes best with this soup?

Crusty bread, garlic bread, or focaccia all pair wonderfully for dipping.

Conclusion

Italian Wedding Soup is a classic that brings together the warmth of a hearty broth, the richness of meatballs, and the freshness of greens in a way that feels both comforting and nourishing. Whether you make it for a weeknight meal or a cozy weekend dinner, it’s a versatile, delicious recipe you’ll keep coming back to.