Pioneer Woman Italian Wedding Soup Recipe

This Pioneer Woman Italian Wedding Soup is a hearty and easy recipe, which is made with tender meatballs and fresh spinach. It’s the perfect comfort food recipe, ready in about an hour.

Pioneer Woman Italian Wedding Soup Ingredients

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

Italian Wedding 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
• 1 (14-oz.) can beef broth
• 1 cup pearl couscous or small pasta
• 5 oz. baby spinach
• 2 Tbsp. fresh lemon juice

How To Make Pioneer Woman Italian Wedding Soup

1. Make and bake the meatballs: Preheat the oven to 450ºF. In a medium bowl, gently mix together the ground beef, sausage, parmesan, parsley, egg, garlic, panko, salt, and pepper. Form the mixture into about 40 small (½-inch) meatballs and arrange them on a foil-lined baking sheet. Bake for 6 to 8 minutes, then switch the oven to broil and broil for 2 to 4 minutes, until browned.
2. Sauté the vegetables: While the meatballs bake, heat the olive oil in a large stockpot or Dutch oven over medium-high heat. Add the carrots, onion, and celery and cook for about 4 minutes, until they start to soften. Add the garlic and cook for 1 more minute until fragrant.
3. Simmer the soup: Stir in the salt, pepper, chicken broth, and beef broth. Bring the soup to a boil, then reduce to a gentle simmer. Add the couscous, cover, and cook for 8 minutes or until the pasta is just tender.
4. Finish and serve: Stir in the baby spinach and cook for 1 minute until it has just wilted. Add the cooked meatballs and cook for another 2 minutes to warm them through. Remove the pot from the heat, stir in the lemon juice, and serve hot, topped with additional parmesan cheese and fresh parsley.

Recipe Tips

• How to get tender meatballs? The key is to handle the meat mixture as little as possible. Mix the ingredients gently with your hands only until they are just combined. Overworking the meat will result in tough, dense meatballs.
• Can I use a different pasta? Yes. If you can’t find pearl couscous, other small pasta shapes like acini de pepe, orzo, or ditalini are classic choices for this soup.
• Can I make this ahead of time? This is a great make-ahead soup. You can prepare the soup base (without the couscous and spinach) and the meatballs in advance. When you’re ready to serve, bring the soup to a simmer, add the couscous, and then finish with the spinach and meatballs.
• How to add extra flavor? For an even richer broth, you can add a Parmesan cheese rind to the soup while it simmers (just remember to remove it before serving).

What To Serve With Italian Wedding Soup

This hearty soup is a complete meal in a bowl, but it’s also delicious with:

• A slice of warm, crusty bread with butter
• A simple Caesar salad
• Cheesy garlic breadsticks

How To Store Italian Wedding Soup

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The couscous will continue to absorb the broth, so the soup will be thicker the next day.
• Freeze: This soup freezes very well. For the best texture, it’s a good idea to freeze the soup base and the meatballs separately from the pasta.

Italian Wedding Soup Nutrition Facts

• Serving Size: 1 serving
• Calories: 450 kcal
• Fat: 22g
• Carbohydrates: 30g
• Protein: 30g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Stuffed Cabbage Soup Recipe
• Pioneer Woman Cauliflower Soup Recipe
• Pioneer Woman Split Pea Soup Recipe