There’s just something so comforting about a pot of Italian Wedding Soup simmering away on the stove… but fun fact: it actually has nothing to do with weddings, and it isn’t traditionally served at Italian weddings either! The name comes from the Italian minestra maritata, or “wedded soup,” which refers to the marriage of flavours in the broth—not an actual wedding. Food history lesson aside…

Tiny meatballs, tender pearl couscous, and plenty of greens all come together in a light yet flavourful broth that feels like a warm hug in a bowl. This one’s packed with both texture and flavour: soft veggies and silky greens, hearty bite-sized meatballs, and that chewy, nutty hit from toasted pearl couscous.

The best part? It reheats beautifully, so you can make it for a cozy weeknight dinner and still have leftovers ready for meal prep. Finish each bowl with some freshly grated parmesan and a drizzle of good olive oil, and you’ve got a soup you’ll come back to again and again.

If you’re looking for more Soups that Don’t Suck you can check them out here!

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Why You’ll Love this Recipe:

• All the textures + flavours: Hearty mini meatballs, soft veggies, wilted greens, and nutty pearl couscous in every bite.
• Light yet satisfying: Comforting without being heavy, so it works as both a starter or a main meal.
• Meal prep friendly: Reheats beautifully, making it perfect for weeknight dinners and leftovers alike.
• A new soup to add to your rotation: Cozy, surprisingly easy, and a little different from the usual lineup of chicken soups. This one’s bound to become a favourite

Ingredients for Italian Wedding Soup:

Pearl couscous: Toasted first for a nutty flavour, and the little round pastas make sure every spoonful is the perfect bite.

Butter and olive oil: Butter is for toasting the couscous, olive oil for sautéing the veggies.

Carrots, celery, and onion: The classic mirepoix trio for a flavourful base.

Celery leaves: Don’t toss them, chop them up and stir them in for a deeper, herby flavour.

Garlic: A few minced up cloves add so much flavour to the broth.

White wine (optional): Adds a subtle brightness to the broth, and helps deglaze the pan, but you can skip it if you’d like.

Chicken stock: Use a good-quality stock or chicken broth since it makes up most of the soup’s flavour. Veggie stock works too.

Parmesan rind: Infuses the broth with a savoury, cheesy richness.

Salt & pepper: Season the soup to taste.

Chopped kale (or spinach/escarole): Wilted greens add colour, nutrition, and that classic Italian wedding soup look.

Ingredients for the meatballs:

Ground beef + pork: A 50/50 mix makes the meatballs tender and flavourful. You can also use chicken or turkey if you prefer.

Egg: Helps bind the meatball mixture together.

Parmesan: Finely grated cheese adds savoury flavour and gives the meatballs a softer, more tender texture.

Breadcrumbs: Lighten the meatballs and keep them from becoming too dense.

Garlic: Freshly grated for the best flavour.

Fresh parsley: Some fresh chopped herbs add a nice lightness to the meatballs.

Salt & black pepper: Simple seasoning brings it all together.

Prep for Italian Wedding Soup:

Take care of these small steps ahead of time, and the soup practically makes itself:

• Chop the celery, celery leaves, carrots, onion, garlic, parsley, and kale so that they’re ready to go when you need them.
• Grate the parmesan (or pecorino). You’ll need about ¾ cup for the meatballs, plus extra for serving. A microplane works best to get it nice and fluffy.
• Make the meatball mixture and roll it into small meatballs. Keep them in the fridge until you’re ready to drop them into the soup.

How to Make Italian Wedding Soup:

Step One: Make the Meatballs

In a large bowl, combine ground pork and ground beef with an egg, the breadcrumbs, parmesan or pecorino, garlic, fresh parsley and salt/pepper. Mix together, just until combined. You don’t want to overmix so that the texture of the meatballs stays light and fluffy.

Step Two:

Form the mixture into 1 inch meatballs, and arrange on a lined baking sheet. You can refrigerate until ready to use.

Step Three:

In a large pot over low-medium heat melt down the butter. Add pearl couscous and toast until lightly golden. Remove from the pot and set aside.

Step Four:

Add olive oil to the same pot over medium heat, along with the chopped onion, carrot, and celery. Sauté until everything begins to soften and get golden. Add the minced garlic and celery leaves to the pot and sauté until fragrant (about a minute).

Step Five:

Deglaze with ¼ cup of white wine, then add in your chicken stock, a parmesan rind, and some salt and black pepper to taste.

Step Six:

Bring to a bubble, then partially cover and let simmer for 10-15 minutes. Add the pearl couscous back into the broth and cook for another 5 minutes.

Step Seven:

Next, gently add the meatballs directly to the pot, stirring lightly, and these will cook up in the next 3-4 minutes.

Step Eight:

Lastly, add the chopped greens just before the soup is done cooking so that they soften.

Step Nine:

Serve with some freshly grated parmesan or pecorino cheese and a drizzle of olive oil!

Substitutions for Italian Wedding Soup:

Meatballs: Swap the beef + pork for all chicken or turkey if you prefer a different protein.

Pearl couscous: Orzo or another small pasta shape like acini di pepe will work here.

Greens: I used chopped kale but spinach or escarole will work just as well.

Parmesan rind: If you don’t have one, stir in extra grated parmesan at the end for that same cheesy depth.

Wine: Leave it out, or swap in a splash of lemon juice for brightness.

How to Store Italian Wedding Soup:

Fridge:

Store leftovers in an airtight container in the fridge for up to 4 days. The couscous will continue to soak up broth, so add a splash of stock or water when reheating.

Freezer:

Let the soup cool completely, then transfer to a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating:

Warm gently on the stovetop or in the microwave, adding extra broth if needed.

Simple, cozy, and flavour-packed—this is Italian Wedding Soup done right. Tag me on social if you try it out, @britacooks, I’d love to see all of your soups! xx