Italian Style Wedding Soup

4 Jan

This Italian Style Wedding Soup is perfect for dinner on a cold night. It has not been especially cold this winter (which I am not complaining about) but I decided I could not wait any longer to make this. So easy and delicious, better than out of a can.

Foodie Fact: I have loved this soup for years but didn’t know until today that it is not served at weddings in Italy, but is actually called “married soup” because meat and spinach ‘marry’ very well together.

Wine Pairing: Pinot Grigio

Italian Style Wedding Soup

Meatballs-

  • 1 pound ground Italian sausage
  • 1 egg
  • 1/4 cup bread crumbs
  • 1 tablespoon chopped parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Soup-

  • 4 cups chicken broth
  • 2 cups fresh spinach, chopped or 1 small box of frozen
  • 1/4 cup Parmesan cheese
  • 1/2 package of Israeli Couscous
Add all the meatball ingredients together in a large bowl. Mix the ingredients together using your hands until evenly distributed. Form meat into small meatballs by rolling in your hands. Place the meatballs on a lightly greased shallow baking pan. Place in an oven preheated to 350°F and bake for 25 to 30 minutes or until browned.
Cook couscous as directed on the package, should be firm when added to the soup. Add the chicken broth to a large saucepan and bring to a boil. Add spinach to the boiling broth and cook for 5 minutes or until tender. Add the meatballs and drained couscous. Bring the soup back to a simmer. Stir in the Parmesan cheese and serve. Enjoy a little bit of Italy 🙂
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