Italian Wedding Soup Recipe with Kale Couscous (2024)

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This Italian Wedding Soup Recipe with Kale Couscous is the perfect lunch or dinner meal and can easily be frozen. I’ve been trying to plan my meals more efficiently so that we can eat different things throughout the week.

You start by making more of this winter soup recipe than you will eat so you can freeze some. The American Kitchen10-inch Premium Stainless Steel Casserole Pan made it easy to make a good amount of soup without having to use multiple pans or worry about overflow.

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Here is a fun new twist on a favorite in my house, Italian Wedding Soup. I changed out the pasta for couscous and added some amazing ingredients to the meatballs themselves. My mom always made the meatballs with dry grated Romano cheese. I’ve found that ricotta cheese keeps the chicken meatballs extremely moist. Also, instead of throwing in a bunch of different Italian Seasonings like Basil and Oregano, why not use a premixed seasonal blend that you can find at any grocery store – premixed Italian Seasoning takes the guess work out of finding the right spice combination.

Italian Wedding Couscous Chicken Soup Recipe

Ingredients

1 Yellow Onion
1 Tbsp Italian Seasoning
3 Carrots
2 Cloves Garlic
1 Pound Ground Chicken
1/2 Cup Ricotta Cheese
4 Tbsp Panko Breadcrumb
4 Cups Chicken Broth
1 Cup Couscous
8 ozKale
1/4 Cup Parmesan Cheese
2 tsp Olive Oil

Tools & Supplies

Premium Stainless Steel Casserole Pan
Large Mixing Bowl
Peeler
Grater or Food Processor

Instructions

Start by washing and drying all produce.
Dice upone yellow onion.
Peel the carrot then cut in half lengthwise and slice the carrots into small half moons after that.
Mince, grate or food process the garlic into tiny bits.
To make the meatballs, combine the chicken, 1/4 cup ricotta cheese, 2 tbsp of panko breadcrumb, and the Italian seasoning mix.
Heat a large dollop of Light Olive Oil in the American Kitchen10-inch Premium Stainless Steel Casserole Pan.
Add onion, carrot, remaining Italian seasoning and a dash of salt and pepper. Cook for about 3 to 5 minutes or until soft stirring occasionally.

Add 4 cups of chicken broth. Bring to a boil and let simmer uncovered.
While the soup is simmering, form the meatballs into tiny round balls at about 1 tbsp each.

Take the soup off the heat for a moment to stir in the couscous into the simmering soup and drop in the meatball carefully.
Return the soup to a simmer and cook until meatballs are no longer pinkish.
Add half the kale and cook until leaves are al dente.
Season with salt and pepper and garnish with the remainder of the kale and parmesan.
Serve hot.