Italian Wedding Soup

This Italian wedding soup brings together tender homemade meatballs, a light but flavorful broth, and pearl couscous for a meal that feels comforting without being heavy. The vegetables soften in olive oil to build a savory base, while a blend of beef and Italian sausage gives the meatballs a rich, well-rounded taste. The couscous cooks directly in the broth, which helps thicken the soup slightly as it simmers.

Finishing the soup with fresh spinach and a splash of lemon keeps each bowl bright and balanced. You will need a sheet pan for broiling the meatballs, a Dutch oven or stockpot for simmering the soup, and a wooden spoon or ladle for stirring and serving. Pair this soup with crusty bread or a simple green salad for a complete dinner. It reheats well, though you may want to add an extra splash of broth when warming leftovers.

1. Prepare and cook the meatballsPreheat 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.Rolling the meatballs with damp hands helps them keep their shape.Discard the foil after broiling to avoid scrubbing stuck-on bits.
2. Build the soup baseHeat 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.Cut vegetables into even pieces so they sauté uniformly.Wipe down the stovetop while the broth comes to a boil.
3. Cook the couscousReduce the heat to a gentle simmer and stir in the pearl couscous. Cover and cook until just tender, about 8 minutes.Stir once halfway through to prevent sticking on the bottom of the pot.Place used measuring cups in hot water to loosen any broth residue.
4. Finish the soupAdd 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.A little extra lemon brightens the broth if it tastes too rich.Soak the pot before dinner to make washing easier later.

lean ground beef1/2 lb

- meat

mild Italian sausage1/2 lb

- meat

Flat-leaf parsley1/4 cup

- Produce

egg1 large

- dairy

Panko breadcrumbs1/2 cup

- Baking

Olive Oil1 tbsp

- Oil & Vinegar

Carrots1 cup

- Produce

Yellow onion1 cup

- Produce

Celery1 cup

- Produce

Garlic3 clove

- Produce

Kosher salt1 tsp

- Spices

Black Pepper1 tsp

- Spices

Chicken Broth6 cup

- Canned Goods

Beef Broth14 oz

- Canned Goods

pearl couscous1 cup

- pasta

Baby spinach5 oz

- Produce

Lemon Juice2 tbsp

- Produce

parsley0 count

- produce

Parmesan Cheese0 count

- Dairy

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