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Italian Wedding Soup

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A comforting Italian soup with tender meatballs, fresh greens, and giant couscous, simmered in a savory broth.

Ingredients

Scale
  • 1 lb ground chicken or turkey (7-10% fat)
  • 1 egg
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • â…“ cup freshly grated pecorino, parmesan, or 3 tablespoons nutritional yeast
  • 3 tablespoons parsley, chopped
  • 3 tablespoons basil, chopped
  • 2 teaspoons 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
  • 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

  1. Combine ground chicken or turkey with the egg, garlic powder, onion powder, grated cheese or nutritional yeast, chopped parsley, chopped basil, oregano, tomato paste, flaky salt, and black pepper in a large bowl.
  2. Rub your hands with olive oil to prevent the mixture from sticking and roll it into 12-15 meatballs.
  3. Place the meatballs on a baking tray or in an air fryer basket. Spray lightly with olive oil and 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.
  4. While the meatballs cook, heat 1 tablespoon of olive oil in a large pot over medium heat. Sauté the diced onion and carrots until soft, about 3-5 minutes.
  5. Add the minced garlic, Italian seasoning, flaky salt, and black pepper, cooking for 1 minute until fragrant.
  6. Pour in the low-sodium chicken broth, add the bay leaf and giant couscous. Bring to a boil, then reduce the heat and simmer for about 7 minutes until the couscous is just undercooked.
  7. Gently add the cooked meatballs to the pot and let them simmer in the broth for 3-5 minutes.
  8. Stir in the chopped kale or spinach and cook for another 3 minutes until wilted.
  9. Remove from heat, stir in lemon juice, and adjust seasoning if needed.
  10. Ladle the soup into bowls and top with extra cheese, fresh herbs, and a drizzle of olive oil if desired.

Notes

This soup can be stored in an airtight container in the refrigerator for up to 4 days and freezes well for up to 3 months.

Nutrition

Find it online: https://www.nailzspa.com/italian-wedding-soup-recipe-2/

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