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Homemade Italian Wedding Soup Recipe with Moroccan Cous Cous

Dip your spoon into a classic with this always delicious Homemade Italian Wedding Soup Recipe with Moroccan Cous Cous!
Course Soup
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Author Chef Billy Parisi

Ingredients

For the Soup:

  • 1 peeled and small diced yellow onions
  • 6 small diced stalks of celery
  • 5 peeled and small diced carrots
  • 5 finely minced cloves of garlic
  • 2 bay leaves
  • 12 cups of good chicken stock
  • 4 cups of cooked Bob’s Red Mill Moroccan Cous Cous
  • 4 cups of packed baby spinach
  • Kosher salt and fresh cracked pepper to taste

For the Meatballs:

  • ½ loaf of French bread submerged in water for 5 minutes
  • 1 pound each ground pork and ground sirloin
  • ½ peeled finely minced yellow onion
  • 5 finely minced cloves of garlic
  • 2 eggs
  • ¾ cups of finely grated parmesan cheese
  • 1 teaspoon of finely minced fresh thyme
  • 1 teaspoon of finely minced fresh oregano
  • 1 tablespoon of finely minced fresh parsley
  • 1 tablespoon each of soy sauce and Worcestershire sauce
  • 1 dash of hot sauce
  • Kosher salt and fresh cracked pepper to taste

Instructions

  • Preheat the oven to 400°.
  • Soup: In a large pot simmer together over low heat the onions, celery, carrots, garlic, bay leaves and chicken stock until the vegetables are tender, about 20 to 25 minutes. Keep warm.
  • Meatballs: Squeeze the water out of the French bread as best you can and add it to a large bowl with all of the meatball ingredients until completely combined.
  • Next, make mini 1/2” inch sized meatballs by rolling them in your hands and place them on cookie sheet trays lined with parchment paper. Bake in the oven for 25 minutes or until browned and cooked through out. Keep warm.
  • To Plate: Pour a few ladles of the soup and vegetables into a bowl and add in some cooked cous cous, baby spinach, and a few cooked meatballs.
  • Serve hot with optional garnishes: parmesan cheese and micro greens.