Easy Italian Wedding Soup With Homemade Meatballs
Italian Wedding Soup is the ultimate cozy, one-pot meal that's hearty enough for a crowd and easy enough for a weeknight. Tender homemade beef meatballs and shredded rotisserie chicken simmer in a rich chicken stock with escarole, pasta, and a Parmesan rind for deep, savory flavor.
Ingredients · Servings 8
- 1 lb 80/20 ground beef
- ½ cup italian seasoned breadcrumb
- ¼ cup whole milk
- ¼ cup freshly grated parmesan cheese
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 large egg
- 3 tablespoons olive oil, divided
- 1 medium yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlics, minced
- 3 qt chicken stock
- 1 parmesan rind
- 1 bay leaf
- kosher salt, to taste
- ½ rotisserie chicken, skin and bones removed, meat shredded (about 2 cups)
- 2 cups escarole, roughly chopped
- 1 cup pearl couscous
- freshly grated parmesan cheese, for garnish
Method · 1 h
- In a large bowl, combine the ground beef, bread crumbs, milk, Parmesan, parsley, garlic powder, salt, pepper, and egg. Mix gently until just combined. Roll the mixture into small meatballs, about the size of a quarter. Set aside.
- Heat 2 tablespoons of the olive oil in a large pot over medium-high heat. Sear the meatballs for 30 seconds on each side, until browned, then transfer them to a plate. Set aside.
- Carefully drain the oil from the pot. Add the remaining 1 tablespoon of olive oil and reduce the heat to medium. Add the onion, carrots, celery, and a pinch of kosher salt. Cook for about 8 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and cook for 1 minute, until fragrant.
- Pour in the chicken stock, then add the Parmesan rind and bay leaf. Season with salt.
- Increase the heat to high and bring to a boil. Then reduce the heat to low, add the meatballs and shredded chicken, and simmer for 15 minutes, until the meatballs are cooked through.
- Stir in the couscous and simmer for 8 minutes, until al dente.
- Remove the pot from the heat. Add the escarole in an even layer over the soup; do not stir. Cover and let stand for 3 minutes, allowing the escarole to steam and wilt. Uncover and stir the wilted escarole into the soup.
- Remove and discard the bay leaf and Parmesan rind. Serve hot, garnished with Parmesan.
- Enjoy!
Italian Wedding Soup is the ultimate cozy, one-pot meal that's hearty enough for a crowd and easy enough for a weeknight. Tender homemade beef meatballs and shredded rotisserie chicken simmer in a rich chicken stock with escarole, pasta, and a Parmesan rind for deep, savory flavor. The whole thing comes together in about an hour with simple, pantry-friendly ingredients, and it only gets better the next day.