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A bowl of Pioneer Woman Italian Wedding Soup, featuring meatballs, spinach, and pasta.

Italian Wedding Soup

A warm, hearty bowl of Italian Wedding Soup filled with tender meatballs, vibrant veggies, and creamy broth, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 300
Ingredients Method Notes

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

Method
 

Preparation
  1. In a bowl, mix ground beef, Italian sausage, Parmesan cheese, parsley, egg, 1 clove garlic, panko, ½ tsp salt, and ½ tsp pepper. Roll into small meatballs.
Cooking
  1. Heat olive oil in a large pot. Add carrots, onion, celery, and 3 cloves garlic. Sauté until soft and fragrant.
  2. Pour in chicken broth and beef broth. Bring to a gentle boil.
  3. Drop meatballs into the simmering soup. Let them cook until they’re fully cooked through.
  4. Stir in couscous and baby spinach, cooking until the pasta is tender.
  5. Drizzle in lemon juice and taste for seasoning. Adjust with salt and pepper if needed.

Notes

Tips: Keep meatballs small and uniform for even cooking. For extra flavor, add a tablespoon of Italian seasoning. Use whole wheat pasta for a healthier option. This soup can be made vegan by swapping meat with lentils or chickpeas and using vegetable broth.