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soup

Italian Wedding Soup

A cozy Italian wedding soup made with homemade meatballs, vegetables, pearl couscous, and a bright lemon finish.

Prep

25 min

Cook

20 min

Total

45 min

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Ingredients

Serves21

Italian Wedding Soup

  • 1.5 lb lean ground beef (Meatballs)
  • 1.5 lb mild Italian sausage (Meatballs)
  • 0.75 cup Flat-leaf parsley (chopped, Meatballs)
  • 3 large egg (Meatballs)
  • 1.5 cup Panko breadcrumbs (Meatballs)
  • 3 tbsp Olive Oil (Soup)
  • 3 cup Carrots (chopped, Soup)
  • 3 cup Yellow onion (chopped, Soup)
  • 3 cup Celery (chopped, Soup)
  • 9 clove Garlic (finely chopped, Soup)
  • 3 tsp Kosher salt (Soup)
  • 3 tsp Black Pepper (Soup)
  • 18 cup Chicken Broth (Soup)
  • 42 oz Beef Broth (Soup)
  • 3 cup pearl couscous (Soup)
  • 15 oz Baby spinach (Soup)
  • 6 tbsp Lemon Juice (Soup)
  • 0 count parsley (chopped, for serving (optional))
  • 0 count Parmesan Cheese (for serving (optional))
Servings: 21−+
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Cooking Instructions

  1. 1

    Prepare and cook the meatballs

    Preheat the oven to 450°F. Combine the beef, sausage, parmesan, parsley, egg, garlic, panko, salt, and pepper. Form into small 1/2-inch meatballs and arrange on a foil-lined sheet pan coated with cooking spray. Bake until firm, 6 to 8 minutes. Switch to broil and brown the tops, 2 to 4 minutes.
    Tip: Rolling the meatballs with damp hands helps them keep their shape.
    Cleanup: Discard the foil after broiling to avoid scrubbing stuck-on bits.
  2. 2

    Build the soup base

    Heat olive oil in a Dutch oven over medium-high heat. Add the carrots, onion, and celery and cook until softened, about 4 minutes. Stir in the garlic and cook for 1 minute. Add the salt, pepper, chicken broth, and beef broth. Bring to a boil.
    Tip: Cut vegetables into even pieces so they sauté uniformly.
    Cleanup: Wipe down the stovetop while the broth comes to a boil.
  3. 3

    Cook the couscous

    Reduce the heat to a gentle simmer and stir in the pearl couscous. Cover and cook until just tender, about 8 minutes.
    Tip: Stir once halfway through to prevent sticking on the bottom of the pot.
    Cleanup: Place used measuring cups in hot water to loosen any broth residue.
  4. 4

    Finish the soup

    Add the spinach and cook until wilted, about 1 minute. Stir in the cooked meatballs and warm through for 2 minutes. Remove from heat and add the lemon juice. Taste and adjust seasoning.
    Tip: A little extra lemon brightens the broth if it tastes too rich.
    Cleanup: Soak the pot before dinner to make washing easier later.

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Italian Wedding Soup

Prep: 25 min · Cook: 20 min · Total: 45 min · Servings: 21

Ingredients

Italian Wedding Soup

  • 1.5 lb lean ground beef (Meatballs)
  • 1.5 lb mild Italian sausage (Meatballs)
  • 0.75 cup Flat-leaf parsley (chopped, Meatballs)
  • 3 large egg (Meatballs)
  • 1.5 cup Panko breadcrumbs (Meatballs)
  • 3 tbsp Olive Oil (Soup)
  • 3 cup Carrots (chopped, Soup)
  • 3 cup Yellow onion (chopped, Soup)
  • 3 cup Celery (chopped, Soup)
  • 9 clove Garlic (finely chopped, Soup)
  • 3 tsp Kosher salt (Soup)
  • 3 tsp Black Pepper (Soup)
  • 18 cup Chicken Broth (Soup)
  • 42 oz Beef Broth (Soup)
  • 3 cup pearl couscous (Soup)
  • 15 oz Baby spinach (Soup)
  • 6 tbsp Lemon Juice (Soup)
  • count parsley (chopped, for serving (optional))
  • count Parmesan Cheese (for serving (optional))

Instructions

  1. Prepare and cook the meatballs — Preheat the oven to 450°F. Combine the beef, sausage, parmesan, parsley, egg, garlic, panko, salt, and pepper. Form into small 1/2-inch meatballs and arrange on a foil-lined sheet pan coated with cooking spray. Bake until firm, 6 to 8 minutes. Switch to broil and brown the tops, 2 to 4 minutes.
  2. Build the soup base — Heat olive oil in a Dutch oven over medium-high heat. Add the carrots, onion, and celery and cook until softened, about 4 minutes. Stir in the garlic and cook for 1 minute. Add the salt, pepper, chicken broth, and beef broth. Bring to a boil.
  3. Cook the couscous — Reduce the heat to a gentle simmer and stir in the pearl couscous. Cover and cook until just tender, about 8 minutes.
  4. Finish the soup — Add the spinach and cook until wilted, about 1 minute. Stir in the cooked meatballs and warm through for 2 minutes. Remove from heat and add the lemon juice. Taste and adjust seasoning.