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