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Soup for an Italian Wedding

    Soup for an Italian Wedding

    The term “Italian wedding soup” may sound elegant, but it is just a traditional form of comfort food. In the past, Italian peasants would put several simple items into a pot to make a simple and fulfilling meal. Fortunately, the end product was mouthwatering. This Italian supper concept follows tradition by including beef and sausage meatballs, spaghetti or couscous, and a flavorful broth as the main course.

    The meatballs are cooked separately and are delicious either on their own, in the soup being served, or as an addition to the traditional dish of spaghetti and meatballs. Mixing, shaping, and roasting them may be done a day before, and then they can be stored in the refrigerator. Include this recipe in any of your hearty soups, whether making them in the fall, winter, or any other season.

    The Name “Italian Wedding Soup” Begs the Question: Why?

    Despite its name, this Italian soup has nothing to do with weddings in Italy. The Italians call it “ministry marital,” which translates to “marriage soup” due to the harmonious combination of various ingredients, including vegetables, meat, and pasta. In due time, people began to refer to it as Italian wedding soup.

    What Exactly are Couscous Pearls?

    The appearance of this couscous, which is similar to that of tiny pearls, is where the name comes from. Because pearl couscous is more identical to pasta than grain, the ideal way to prepare it is to boil it and then drain it or stew it in broth like in this recipe. If you cannot buy it at the supermarket, you can substitute any small type of pasta such as ditalini, orzo, or micro shells. Using regular couscous would not work in this soup since it would soak up too much of the liquid.

    What is the Main Dissimilarity between Stock and Broth?

    The difference between broth and stock is that broth is created from meat and vegetables, while stock is derived from bones. When you need several cups of liquid for a soup, the broth is ideal since it is more transparent in colour and has a more subtle flavour that will not compete with the other components.



    • A half pound of lean ground beef
    • 1/2 pound. Mild Italian sausage
    • 1/2 cup of grated parmesan cheese, in addition to more cheese for garnish
    • 14 cups finely chopped fresh flat-leaf parsley, plus more parsley for garnish
    • One big egg
    • One clove of garlic is cut very coarsely.
    • 1/2 c. panko breadcrumbs
    • 1/2 tsp. kosher salt
    • 1/2 milligram of black pepper, ground
    • Spray for cooking that doesn’t stick.


    • 1 tbsp. olive oil
    • 1 kilogram of carrots, chopped
    • 1 volume equivalent of chopped yellow onion
    • 1 measuring cup of chopped celery
    • Three cloves of garlic are cut very coarsely.
    • 1 tsp. kosher salt
    • One teaspoon of black pepper that has been ground, plus more pepper for serving
    • a chicken broth measuring 6 cups
    • 14-ounce can of beef broth in a can
    • 1 cup of pearl couscous or tiny pasta (optional)
    • 5 oz. baby spinach
    • Two teaspoons of freshly squeezed lemon juice


    1. Place the oven rack in the upper third of the oven and preheat the oven to 450 degrees Fahrenheit. This step is for the meatballs. Prepare a baking sheet with a rim by lining it with heavy-duty aluminium foil.
    2. In a medium bowl, mix the ground beef, sausage, parmesan cheese, chopped parsley, garlic, panko bread crumbs, salt, and pepper until everything is thoroughly blended. About forty meatballs with a width of half an inch can be formed from the ingredients. After giving the baking sheet a little nonstick spray coating, spread the meatballs out in a single layer on the sheet.
    3. Place the meatballs in the oven and bake them for six to eight minutes or until they are firm when touched. Raise the temperature to a broiling level. Place the meatballs in the broiler for two to four minutes or until browned. Set aside.
    4. Warm the oil over medium-high heat in a large Dutch oven or stockpot. This will be the starting point for the soup. After adding the carrots, onion, and celery, continue to simmer the mixture for another four minutes or until the veggies become more tender. After adding the garlic, continue cooking it for a minute while stirring.
    5. While stirring, gradually add the chicken stock, beef broth, salt, and pepper. Bring the liquid to a boil. After boiling the liquid, please remove it from the heat and stir in the couscous. Cover and continue cooking for 8 minutes or until the couscous is al dente.
    6. After one minute of cooking, add the spinach and stir it until it wilts. Mix in the meatballs, then continue cooking for another two minutes or until the meatballs are well heated through. Take the saucepan off the heat and whisk in the lemon juice after it’s cooled down.
    7. Place the soup in dishes and top each one with more grated parmesan cheese, chopped parsley, and freshly ground black pepper.
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