Nani's Italian Wedding Soup

Name: Nani's Italian Wedding Soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Cuisine: Italian
Ingredients: 1 pound ground chicken; 1/2 cup breadcrumbs; 1/4 cup grated Parmesan cheese; 1 egg, beaten; 2 cloves garlic, minced; 1 tablespoon fresh parsley, chopped; 8 cups chicken stock; 1 cup pearl couscous; 2 carrots, diced; 2 stalks celery, diced; 4 cups fresh baby spinach; Salt and black pepper to taste

A cozy, comforting bowl of soup filled with tender chicken meatballs and fresh vegetables that feels like a warm hug.

By Recipes By Nani· 🌍 Italian· September 30, 2026

recipesbynani.com

Prep

20 minutes

Cook

25 minutes

Total

45 minutes

Serves

There is something so special about a classic Italian wedding soup. It is one of those meals that makes the whole house smell wonderful and brings everyone running to the kitchen table. I love how the little chicken meatballs pair with the pearl couscous and fresh greens.

My biggest tip for this soup is to make sure you use high quality chicken stock. Since it is the base of the entire dish, it really makes a difference in the final flavor. Do not be afraid to add extra spinach right at the end to get your greens in.

🧺 Ingredients

1 pound ground chicken
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg, beaten
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
8 cups chicken stock
1 cup pearl couscous
2 carrots, diced
2 stalks celery, diced
4 cups fresh baby spinach
Salt and black pepper to taste

👩‍🍳Instructions

1
In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, garlic, and parsley. Gently mix until just combined.
2
Roll the mixture into small, bite sized meatballs and set them aside on a plate.
3
In a large pot or Dutch oven, bring the chicken stock to a gentle simmer over medium heat.
4
Add the carrots and celery to the broth and cook for about 5 minutes until they begin to soften.
5
Carefully drop the meatballs into the simmering broth one by one.
6
Stir in the pearl couscous and cook for about 8 to 10 minutes, or until the meatballs are cooked through and the couscous is tender.
7
Stir in the baby spinach at the very end and let it wilt in the hot broth for about one minute.
8
Season with salt and pepper to taste before serving in deep bowls.

💡 Tips

Store any leftovers in an airtight container in the fridge for up to three days. This soup tastes even better the next day after the flavors have had time to meld together. Serve with a slice of crusty bread for dipping.

#soup #italian #healthy #high protein #dinner #lunch

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