Pioneer Woman Italian Wedding Soup​

This easy Italian Wedding Soup, inspired by the Pioneer Woman, is a delicious, hearty meal that’s perfect for any night of the week. Packed with creamy broth, tender meatballs, and fresh veggies, it’s quick to make and flexible,feel free to swap in your favorite ingredients for a personal touch!

Ingredients Needed:

For the Meatballs:

• 1/2 lb. lean ground beef
• 1/2 lb. mild Italian sausage
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 cup chopped fresh flat-leaf parsley, plus more for serving
• 1 large egg
• 1 garlic clove, finely chopped
• 1/2 cup panko breadcrumbs
• 1/2 tsp. kosher salt
• 1/2 tsp. ground black pepper
• Nonstick cooking spray

For the Soup:

• 1 Tbsp. olive oil
• 1 cup chopped carrots
• 1 cup chopped yellow onion
• 1 cup chopped celery
• 3 garlic cloves, finely chopped
• 1 tsp. kosher salt
• 1 tsp. ground black pepper, plus more for serving
• 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

How To Cook Italian Wedding Soup​:

1. Preheat the Oven: Preheat the oven to 450ºF with the oven rack in the upper third. Line a rimmed baking sheet with heavy-duty aluminum foil.
2. Make the Meatballs: In a medium bowl, mix together the ground beef, Italian sausage, Parmesan cheese, parsley, egg, chopped garlic, panko, salt, and pepper until well combined. Form into about 40 small (1/2-inch) meatballs. Lightly spray the foil-lined baking sheet with nonstick spray and arrange the meatballs in a single layer.
3. Bake the Meatballs: Bake the meatballs until firm to the touch, about 6 to 8 minutes. Increase the oven heat to broil and broil the meatballs until browned, about 2 to 4 minutes. Set aside.
4. Cook the Vegetables: In a large stockpot or Dutch oven, heat olive oil over medium-high heat. Add the chopped carrots, onion, and celery, cooking until the vegetables start to soften, about 4 minutes. Stir in the garlic and cook for 1 minute.
5. Add Broths and Couscous: Gradually stir in the salt, pepper, chicken broth, and beef broth. Bring to a boil, then reduce to a gentle simmer. Add the couscous, cover, and cook for 8 minutes or until the couscous is tender.
6. Add Spinach and Meatballs: Stir in the baby spinach and cook until just wilted, about 1 minute. Add the meatballs and cook until warmed throughout, about 2 minutes. Remove from heat and stir in the fresh lemon juice.
7. Serve the Soup: Ladle the soup into bowls and top with additional grated Parmesan cheese, chopped parsley, and black pepper. Enjoy!

Recipe Tips

• Use Fresh Herbs: Fresh parsley adds vibrant flavor to the meatballs and soup. Don’t skip it for a more delicious taste.
• Don’t Overcook the Meatballs: Bake the meatballs until they are just firm. Overcooking can make them dry; they’ll cook more in the soup.
• Adjust the Broth: If you prefer a richer flavor, use low-sodium broth and add a splash of white wine to enhance the taste.
• Choose Your Pasta Wisely: Pearl couscous works well, but you can use small pasta like orzo or ditalini. Just make sure to adjust cooking time according to the pasta you choose.
• Add Spinach at the End: Add the baby spinach right before serving to keep it bright and fresh. Overcooking it can make it wilted and lose its color.

How To Store & Reheat Leftovers

• Refrigerate: Put leftover Italian Wedding Soup in an airtight container and keep it in the fridge for up to 3 days.
• Freeze: Put leftover Italian Wedding Soup in a freezer-safe container. Seal it well and freeze for up to 3 months. To eat, thaw the soup in the fridge overnight before heating it on the stove.
• Reheating: Reheat leftover Italian Wedding Soup on the stove over medium heat, stirring until hot for 4 minutes. Alternatively, microwave in 1-minute intervals, stirring in between, until warmed through.

Nutrition Facts

Serving Size: 1 cup (240g)

• Calories: 130
• Total Fat: 7g
• Saturated Fat: 3g
• Cholesterol: 20mg
• Sodium: 820mg
• Potassium: 0mg
• Total Carbohydrate: 12g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 5g

More Pioneer Woman Recipe:

• Pioneer Woman Sausage And Bean Soup
• Pioneer Woman Collard Green Soup
• Pioneer Woman Bacon Bean Soup
• Pioneer Woman Mexican Chicken Soup
• Pioneer Woman Chicken And Rice Soup