Healthy Italian Wedding Soup
  • Alaina Hinkle

Healthy Italian Wedding Soup

Updated: Nov 16, 2019

Growing up I worked at the same restaurant for 10 years, from hostess to working in the pizza kitchen, waitressing & then bartending-- you can say I've been invested in the "food" industry for a long time. We would have daily soups & ones that were interchanged throughout the fall/winter months. That is where Italian Wedding soup comes to play! That was one of my favorites & so when thinking of new soup recipes to bring to you guys this Winter, I thought why not re create it! I feel like this is a soup that you don't hear of as much, but is seriously so stinking delicious. I am telling you, you will be SO happy you made this & I think this will for sure be giving my Healthy Tortellini soup a run for it's money :)




Ingredients:

Makes 7-8 servings


2 lbs Italian chicken sausage

1/2 cup Italian bread crumbs

1/2 cup grated parmesean

1 egg

1 tsp ground parsley

1 tsp onion powder

1/4 tsp cayenne pepper

2 tsp ground oregano

1 large leek- thinly sliced in rings (white only, so make sure you choose a large leek with a big white portion)

6 celery stalks diced

5 carrots diced [I LOVE the multi colored carrots, it provides slightly different taste than just regular orange carrots & provides "duller" winter dishes with a little pop of color yellow, orange & purple color :) ]

3 garlic cloves

1 48 oz container of Chicken Broth

1 32 oz container of Chicken Broth

1 cup uncooked couscous

3 tbsp olive oil

1/2 tsp salt

1/2 tsp pepper

salt & pepper to taste



Directions:

Preheat oven to 350 degrees


1. In a medium sized bowl add the Italian chicken sausage meat. PRO TIP: Have the butcher take the Italian chicken sausage OUT of the casing so it is 10X easier for you & immediately you can start forming the meatballs. Then add in the bread crumbs, grated Parmesan & egg. Mix until throughly combined, about 1 to 2 minutes. Then add 1/2 tsp salt & pepper, mix throughly again.


2. Next line baking sheet with parchment paper or use Silpat (which is my preference!) Then start making your meatballs. It will make about 70, 1/2 tbsp meatballs. Then place in oven for 10 minutes.


3. While meatballs start cooking, you will start on the soup! In a 6-8 qt stock pot on medium heat (my favorite linked here) add in 2 tbsp of olive oil, 3 garlic cloves minced & thinly sliced leek. Sauté for about 2 minutes. Continuing to stir so they don't get stuck to the pot. Then add in the diced carrots & celery. Cook down for another 2 to 3 minutes. Then add in 1/2 tsp onion powder, 1/2 tsp parsley & 1 tsp oregano, dash of salt & pepper. Mix together & cook for 2 more minutes.


4. Next add in all the chicken broth to the stock pot & bring to a a boil. Once it is brought to a boil, add in the 1 cup of dried couscous, rest of the parsley, onion & oregano. still well & bring down to a simmer for 15 minutes.


5. Once the simmer is up on the meatballs. Take them out of the oven & set on stove until the 15 minutes of simmer time is up. Then add the meatballs to the stock pot & stir until full combined. Then add in the cayenne pepper & mix throughly again. Let simmer for an hour.


6. Lastly, serve in a bowl with a tasty buttery baguette or large house salad! I will say the soup is even BETTER the next day after the couscous has time to soak even more. I didn't think that was possible, but it is. This is one of my families new favorites & I really could not wait to share this with you! ENJOY!


When you make this recipe please make sure you tag me @honestfoodie_blog and #honestgrubhonestfoodie I love to share what you create!!

ENJOY!

  • Facebook - Black Circle
  • Pinterest - Black Circle
  • Instagram - Black Circle

©2018 by Honest Grub, Honest Foodie. Proudly created with Wix.com