Healthy and Cozy Italian Wedding Soup

5 from 5 votes

This healthy and cozy soup is EXACTLY what you want this Fall. It is perfect to make for the week ahead and packed with couscous that is low in calore and fat, while keeping you full longer! Win, win!

Prep Time20

Cook Time1

Course: Dinner

Cuisine: Italian

Keyword: easy soups, fall soup, healthy dinners, healthy soup

Servings:

Calories: 537kcal

Author: Alaina Hinkle

Equipment

6-8 qt stock pot

Ingredients

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 Chicken Broth
1 32 oz Chicken Broth
1 cup uncooked couscous
3 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
salt & pepper to taste

Instructions

Preheat oven to 350 degrees
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.
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.
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.
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.
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.
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!

Nutrition