Hearty Italian Wedding Soup with Mini Meatballs, Couscous and Kale

This classic Italian wedding soup gets its name from the perfect marriage of its ingredients. Our version features bite-size mini meatballs floating in an herby, aromatic broth with chewy Israeli couscous, tender kale, sweet onion and carrot, all finished with rich Parmesan cheese.

It’s a match made in heaven-simple to make yet incredibly satisfying. The meatballs are browned first for extra flavor, then simmered in the broth until cooked through. Serve this soup as a hearty main course or a starter for a special meal.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

2.5 ounce Israeli CouscousView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and dice the onion; mince enough onion to measure 2 tablespoons (4 tablespoons for 4 servings). Peel and mince the garlic. Trim, peel and thinly slice the carrot into ¼-inch-thick rounds.
2. In a large bowl, combine the ground beef, panko, minced onion, half the garlic, half the Italian seasoning (you’ll use the rest later), ¾ teaspoon salt (1¼ teaspoon for 4 servings) and a pinch of pepper. Form into 14-16 1-inch meatballs (28-32 meatballs for 4 servings).
3. Heat a drizzle of olive oil in a medium pot over medium-high heat. Add the meatballs and cook, turning occasionally, until browned all over, 3-6 minutes (they will finish cooking in step 5). Tip: Do not crowd the pot; cook in batches if necessary. Turn off the heat and transfer the meatballs to a plate. Carefully wash out the pot.
4. Return the same pot to medium-high heat. Add a drizzle of olive oil, the diced onion and the carrot. Cook, stirring occasionally, until browned and slightly softened, 3-4 minutes. Add the remaining garlic and Italian seasoning; cook until fragrant, about 30 seconds. Stir in the chicken stock concentrates, 3½ cups water (6 cups for 4 servings) and a big pinch of salt. Bring to a simmer.
5. Meanwhile, remove and discard any large stems from the kale; chop or cut any large pieces if necessary. Add half the kale and half the couscous (all the kale and couscous for 4 servings) to the pot. Cook until the couscous and carrot are tender and the kale has softened, 8-10 minutes. During the last 2-3 minutes of cooking, return the meatballs to the pot and cook until they are cooked through. Taste and season generously with salt and pepper.
6. Divide the soup between bowls. Top with Parmesan cheese and serve.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but Israeli couscous (pearl couscous) is larger and chewier. If using regular couscous, reduce cooking time to about 5 minutes.

Can I make this soup ahead of time?

Yes, the soup can be refrigerated for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if needed.

How can I make this soup gluten-free?

Use gluten-free breadcrumbs or omit them and substitute the couscous with quinoa or rice. Ensure the stock concentrate is gluten-free.