Pioneer Woman Italian Wedding Soup: A Comforting Classic Made Easy

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Few dishes bring the same level of warmth and comfort as a bowl of Pioneer Woman Italian Wedding Soup. This hearty and flavorful recipe combines tender meatballs, fresh vegetables, and a rich broth to create a meal that’s perfect for any time of year. Whether you’re cooking for your family or treating yourself to a cozy night in, this soup is guaranteed to satisfy.

Why You’ll Love Pioneer Woman Italian Wedding Soup

This recipe is more than just a soup—it’s a heartwarming experience. Here’s why you’ll fall in love with it:

  • Deliciously Balanced: The combination of savory meatballs, fresh vegetables, and creamy broth creates a perfect harmony of flavors.
  • Easy to Customize: Swap in your favorite veggies, herbs, or pasta for a personal twist.
  • Quick to Make: With just 50 minutes from start to finish, this recipe is a lifesaver on busy nights.
  • Nutritious and Hearty: Packed with protein, vitamins, and wholesome ingredients.

Ingredients for Pioneer Woman Italian Wedding Soup

Here’s a complete breakdown of what you’ll need to make this delicious soup:

For the Meatballs

IngredientAmountPurpose
Lean ground beef½ lbForms the base for tender meatballs.
Mild Italian sausage½ lbAdds flavor and richness to the meatballs.
Grated Parmesan cheese½ cup, plus extraEnhances the savory, cheesy flavor.
Fresh flat-leaf parsley¼ cup, choppedAdds freshness and a hint of bitterness.
Large egg1Binds the meatball mixture together.
Garlic1 clove, finely choppedProvides a robust, aromatic flavor.
Panko breadcrumbs½ cupKeeps the meatballs moist and tender.
Kosher salt½ tspBalances and enhances the flavors.
Black pepper½ tspAdds a touch of spice and warmth.

For the Soup

IngredientAmountPurpose
Olive oil1 tbspSautéing the vegetables and adding richness.
Carrots1 cup, choppedAdds sweetness and a pop of color.
Yellow onion1 cup, choppedProvides a flavorful base for the soup.
Celery1 cup, choppedAdds crunch and depth to the dish.
Garlic3 cloves, finely choppedElevates the savory notes in the soup.
Kosher salt1 tspBalances the flavors of the broth.
Black pepper1 tspAdds a subtle spiciness.
Chicken broth6 cupsForms the hearty base of the soup.
Beef broth14 oz canEnhances the depth of flavor.
Pearl couscous or small pasta1 cupProvides texture and substance to the dish.
Baby spinach5 ozAdds freshness and a nutritional boost.
Fresh lemon juice2 tbspBrightens the flavors and balances the richness.

Step-by-Step Instructions

1. Preheat the Oven

  1. Set your oven to 450°F with the rack positioned in the upper third.
  2. Line a rimmed baking sheet with heavy-duty aluminum foil and spray it with nonstick cooking spray.

2. Make the Meatballs

  1. In a medium bowl, combine ground beef, Italian sausage, Parmesan cheese, parsley, egg, chopped garlic, panko breadcrumbs, salt, and pepper.
  2. Mix the ingredients until well combined, being careful not to overmix.
  3. Form the mixture into approximately 40 small meatballs, about ½-inch in diameter.

3. Bake the Meatballs

  1. Arrange the meatballs in a single layer on the prepared baking sheet.
  2. Bake for 6–8 minutes until firm to the touch.
  3. Turn the oven to broil and broil the meatballs for an additional 2–4 minutes until browned.
  4. Set the meatballs aside.

4. Cook the Vegetables

  1. Heat olive oil in a large stockpot or Dutch oven over medium-high heat.
  2. Add the chopped carrots, onion, and celery. Cook for about 4 minutes, stirring occasionally, until the vegetables start to soften.
  3. Stir in the garlic and cook for 1 minute until fragrant.

5. Add the Broths and Couscous

  1. Stir in the chicken broth, beef broth, salt, and pepper. Bring the mixture to a boil.
  2. Reduce the heat to a gentle simmer and add the pearl couscous.
  3. Cover and cook for about 8 minutes, or until the couscous is tender.

6. Add the Spinach and Meatballs

  1. Stir in the baby spinach and cook for about 1 minute until wilted.
  2. Add the cooked meatballs and simmer for another 2 minutes until heated through.
  3. Remove the pot from heat and stir in the fresh lemon juice.

7. Serve and Enjoy

  1. Ladle the soup into bowls and top with additional grated Parmesan cheese, chopped parsley, and a sprinkle of black pepper.
  2. Serve warm and enjoy the comforting flavors of this hearty soup.

Tips for the Best Italian Wedding Soup

  1. Use High-Quality Ingredients: Fresh herbs, good-quality cheese, and homemade or high-quality broth elevate the flavors.
  2. Don’t Overmix the Meatballs: Gentle mixing keeps the meatballs tender and juicy.
  3. Customize the Pasta: If you can’t find pearl couscous, orzo or ditalini are great substitutes.
  4. Add Lemon Last: Stirring in lemon juice at the end preserves its bright, fresh flavor.
  5. Meal Prep Friendly: Make the soup ahead and store it in portions for easy reheating.

Nutritional Information

NutrientPer Serving (Approx.)
Calories130
Protein12g
Fat7g
Carbohydrates8g
Fiber1g
Sodium550mg

Serving Suggestions

Pair this delicious soup with:

  • Crusty Bread: Perfect for dipping into the flavorful broth.
  • Side Salad: A fresh green salad with vinaigrette adds a crisp contrast.
  • Roasted Vegetables: Serve alongside roasted asparagus or Brussels sprouts for added nutrients.

Frequently Asked Questions

1. Can I freeze Italian Wedding Soup?

Yes! Allow the soup to cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.

2. What other greens can I use instead of spinach?

Kale, Swiss chard, or arugula are great substitutes for spinach.

3. Can I use turkey or chicken for the meatballs?

Absolutely! Ground turkey or chicken works well for a lighter version of the soup.

4. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days.

5. Can I make this soup gluten-free?

Yes! Use gluten-free breadcrumbs for the meatballs and substitute the couscous with rice or gluten-free pasta.

6. How can I thicken the soup?

If you prefer a thicker broth, you can simmer the soup uncovered for a few extra minutes or stir in a cornstarch slurry.

Conclusion: A Bowl of Comfort and Flavor

Pioneer Woman Italian Wedding Soup is a heartwarming recipe that’s perfect for cozy nights or special gatherings. Its combination of tender meatballs, fresh vegetables, and rich broth makes it a meal that everyone will love. Plus, it’s easy to customize and great for meal prepping.

Ready to try this comforting classic? Gather your ingredients and make Pioneer Woman Italian Wedding Soup tonight! Share this recipe with friends and family—it’s sure to become a favorite.

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Pioneer Woman Italian Wedding Soup: A Comforting Classic Made Easy


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  • Author: Emma
  • Total Time: 50 minutes
  • Yield: 6–8 servings

Description

Pioneer Woman Italian Wedding Soup is the ultimate comfort food. With tender meatballs, fresh vegetables, and a rich, savory broth, this hearty soup is a perfect meal any time of year. It’s easy to make, customizable, and a crowd-pleaser for family dinners or casual nights in.


Ingredients

For the Meatballs:

  • ½ lb lean ground beef
  • ½ lb mild Italian sausage
  • ½ cup grated Parmesan cheese, plus extra for garnish
  • ¼ cup fresh flat-leaf parsley, chopped
  • 1 large egg
  • 1 clove garlic, finely chopped
  • ½ cup panko breadcrumbs
  • ½ tsp kosher salt
  • ½ tsp black pepper

For the Soup:

  • 1 tbsp olive oil
  • 1 cup carrots, chopped
  • 1 cup yellow onion, chopped
  • 1 cup celery, chopped
  • 3 cloves garlic, finely chopped
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 6 cups chicken broth
  • 14 oz can beef broth
  • 1 cup pearl couscous or small pasta
  • 5 oz baby spinach
  • 2 tbsp fresh lemon juice

Instructions

  • Preheat the Oven:
    Set your oven to 450°F (200°C) and position the rack in the upper third. Line a rimmed baking sheet with foil and spray with nonstick cooking spray.
  • Make the Meatballs:
    In a medium bowl, combine ground beef, Italian sausage, Parmesan, parsley, egg, garlic, panko breadcrumbs, salt, and pepper. Mix until just combined (don’t overmix).
    Form the mixture into small meatballs, about ½-inch in diameter. You should have around 40 meatballs.
  • Bake the Meatballs:
    Arrange the meatballs on the prepared baking sheet in a single layer. Bake for 6–8 minutes until firm.
    Then, switch the oven to broil and broil the meatballs for an additional 2–4 minutes until browned. Set the meatballs aside.
  • Cook the Vegetables:
    Heat olive oil in a large stockpot over medium-high heat. Add the chopped carrots, onion, and celery. Cook for about 4 minutes until softened.
    Add garlic and cook for another minute until fragrant.
  • Add the Broths and Couscous:
    Stir in chicken broth, beef broth, salt, and pepper. Bring the mixture to a boil.
    Once boiling, reduce the heat to a simmer and add the pearl couscous. Cover and cook for about 8 minutes, or until the couscous is tender.
  • Add the Spinach and Meatballs:
    Stir in the spinach and cook for about 1 minute until wilted.
    Add the cooked meatballs and simmer for another 2 minutes until heated through.
    Remove the pot from heat and stir in fresh lemon juice.
  • Serve and Enjoy:
    Ladle the soup into bowls. Garnish with extra grated Parmesan, chopped parsley, and a sprinkle of black pepper. Serve warm and enjoy!

Notes

  • Use High-Quality Ingredients: Fresh herbs, homemade broth, and good-quality cheese make a big difference in flavor.
  • Don’t Overmix the Meatballs: Gentle mixing ensures tender, juicy meatballs.
  • Customize the Pasta: If you can’t find pearl couscous, orzo or ditalini work well as substitutes.
  • Add Lemon Last: Stir in lemon juice at the end to preserve its fresh, bright flavor.
  • Meal Prep Friendly: Make the soup ahead of time and store in portions for easy reheating.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian-American

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