Italian Wedding Soup

Hearty, flavorful Italian Wedding Soup with tender chicken meatballs, vegetables and couscous. Ready in 35 minutes, perfect for a cozy weeknight meal.

This Italian Wedding Soup is a warm, comforting bowl of goodness with tender chicken or turkey meatballs, nutrient-packed greens and chewy couscous in a rich, flavorful broth.

Quick to make, full of flavor, and perfect for a family dinner or meal prep. Serve with extra parmesan and fresh herbs for a touch of indulgence.

If you loved this recipe, try my Turkey Chili, this Turkey Pesto Sandwich and my Air Fryer Turkey Burgers, next!

Ingredients

Round up this bank of ingredients to get cooking with:

• Ground chicken or turkey: Choose a slightly higher fat percentage (7-10%) for juicy, tender meatballs. You can also pulse chicken thighs in a food processor.
• Egg: Binds the meatball mixture and keeps them tender.
• Garlic and onion powder: Adds flavor evenly to the meatballs without extra moisture.
• Pecorino, parmesan, or nutritional yeast : Builds in umami and richness; nutritional yeast works for a dairy-free option.
• Parsley and basil: Fresh herbs bring brightness to the meatballs and soup.
• Italian seasoning or oregano: A blend of herbs gives classic Italian flavor.
• Tomato paste: Deepens the meatball flavor and adds color.
• Olive oil: For cooking the meatballs and sautéing vegetables; helps with browning.
• Chicken broth: Forms the flavorful base of the soup; low-sodium allows control over saltiness.
• Giant couscous: Adds texture and body; can be substituted with regular couscous, orzo or small pasta.
• Kale or spinach: Greens add nutrition and color; add at the end so they stay vibrant.
• Lemon juice: Brightens and balances the flavors of the soup.

See recipe card for quantities.

Instructions

Make your very own batch of delicious, homemade Italian Wedding Soup:

1. Step 1: Add the ground chicken or turkey with egg, garlic powder, onion powder, cheese (or nutritional yeast), parsley, basil, oregano, tomato paste, salt and pepper to a bowl.

2. Step 2: Gently mix the ingredients together.

3. Step 3: Form the balls.

4. Step 4: Place them, spaced apart, into the air fryer.

5. Step 5: Cook the turkey balls.

6. Step 6: Meanwhile, heat 1 tablespoon olive oil in a pot over medium heat. Sauté onions and carrots until soft, about 3-5 minutes. Add garlic, Italian seasoning, salt and pepper, cooking 1 minute until fragrant. 

7. Step 7: Pour in the broth, add bay leaf and couscous, bring to a boil, then simmer 7 minutes until couscous is just undercooked.

8. Step 8: Add the meatballs and cook 3-5 minutes, then stir in kale or spinach and cook another 3 minutes until wilted.

I love to finish with lemon juice, adjust seasoning, and serve topped with extra cheese, fresh herbs, and a drizzle of olive oil.

Substitutions

• Ground chicken: Go for ground turkey or beef. Adjust fat percentage for juiciness.
• Giant couscous: Orzo, small pasta or rice keeps the soup hearty with a different texture.
• Pecorino/parmesan: Try nutritional yeast as it makes the recipe dairy-free while retaining umami flavor.

Variations

• Spicy Italian wedding soup: Add ½ teaspoon chili flakes to the meatball mixture or broth for heat.
• Vegetable-packed version: Include zucchini, bell peppers or green beans along with the carrots.
• Low-carb option: Replace couscous with riced cauliflower or zucchini noodles.

Equipment

I used a mixing bowl, baking tray or air fryer, frying pan (try a pot instead), knife, chopping board, spatula, measuring spoons and cups.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

FAQ

Looking for other recipes like this? Try these:

Italian Wedding Soup

This Italian Wedding Soup is a cozy, flavorful bowl of comfort with tender chicken or turkey meatballs, hearty couscous, and nutrient-packed greens in a savory broth. Quick to make and packed with flavor, it’s perfect for weeknight dinners or meal prep, and can be customized with extra herbs, cheese, or a drizzle of olive oil.

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Course: Appetizer, Main, Soup

Cuisine: American, Italian

Keyword: italian wedding soup

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 5 people

Ingredients

For the meatballs

• 1 lb ground chicken or turkey 7-10% fat
• 1 egg
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ⅓ cup freshly grated pecorino
• parmesan or 3 tablespoon nutritional yeast
• 3 tablespoon parsley chopped
• 3 tablespoon basil chopped
• 2 teaspoon dried oregano or Italian seasoning
• 1 tablespoon tomato paste
• ½ teaspoon flaky salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil plus more to spray

For the soup:

• 1 tablespoon olive oil or avocado oil
• 1 medium yellow onion diced 70g / 2.5oz
• 2 large carrots diced 250g / 8.8oz
• 3 garlic cloves minced
• 1 teaspoon Italian seasoning
• 1 bay leaf
• ½ teaspoon flaky salt plus more to taste
• ½ teaspoon black pepper
• 8 cups low-sodium chicken broth
• 1 cup giant couscous 200g / 7oz
• 4 cups fresh kale or spinach chopped 120g / 4.2oz
• 1 tablespoon lemon juice

Instructions

• Combine ground chicken or turkey with egg, garlic powder, onion powder, cheese or nutritional yeast, parsley, basil, oregano, tomato paste, salt, and pepper.

• Rub your hands with olive oil to prevent sticking and roll the mixture into 12-15 meatballs.

• Place them on a baking tray or in an air fryer basket and spray lightly with olive oil. Bake in a preheated oven at 200°C (180°C fan) or air fry at 400°F for 15-20 minutes until golden and cooked through, reaching an internal temperature of 74°C (165°F).

• While the meatballs cook, heat olive oil in a large pot over medium heat. Sauté onion and carrots until soft, about 3-5 minutes. Add garlic, Italian seasoning, salt, and pepper, cooking for 1 minute until fragrant. Pour in the broth, add bay leaf and couscous, bring to a boil, then reduce heat and simmer for about 7 minutes until the couscous is just undercooked.

• Gently add the cooked meatballs to the pot and simmer for 3-5 minutes. Stir in kale or spinach and cook another 3 minutes until wilted. Remove from heat, stir in lemon juice, and adjust seasoning if needed. Ladle the soup into bowls and top with extra cheese, fresh herbs, and a drizzle of olive oil if desired.

Notes

To Serve (Optional): Extra freshly grated parmigiano reggiano, fresh chopped parsley, dill or basil, drizzle of olive oil

Nutrition

Calories: 417kcal | Carbohydrates: 40g | Protein: 38g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 90mg | Sodium: 310mg | Potassium: 925mg | Fiber: 4g | Sugar: 3g | Vitamin A: 6191IU | Vitamin C: 25mg | Calcium: 190mg | Iron: 3mg

Nutrition Disclaimer

All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.