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Harissa Wedding Soup

Wedding soup is a celebration of flavors, and is named as such for the marriage of ingredients that happens in this one-pot wonder. Mini meatballs, tiny pasta, greens and veggies come together so beautifully in this classic Italian soup. Our Zippy Harissa adds a new element of deep flavor as well as a rich burgundy hue to the broth.

Chef Tip: If you want to cook the pasta in the broth, add an extra 2-3 cups of water or broth to this recipe and add the pasta before the squash. A tiny pasta shape like stars or ditalini are best for this dish as they don’t absorb a ton of the liquid, so your soup still stays really brothy.


  • 1lb ground meat (we used turkey)

  • 1/2 cup breadcrumbs

  • 1 large egg

  • Salt

  • olive oil

  • 1 medium yellow onion, thinly sliced

  • 2 chicken sausages, cut into bite-sized pieces

  • 3 squash, green zucchini and yellow, cut into bite sized pieces

  • 8 cups chicken broth

  • Haven’s Kitchen Zippy Chili Harissa

  • 3-4 leaves of Rainbow chard or Kale, torn into bite-sized pieces

  • 1 cup cooked small pasta

  • Pecorino cheese to taste****



Combine the ground meat, breadcrumbs, 1 egg, and a pinch of salt in a bowl. Mix thoroughly but don’t overwork. Make 15-20 mini meatballs, using a teaspoon to measure so you get even sizes


Heat a glug of oil in a large stock pot or Dutch oven medium-high heat until shimmering. Add the meatballs – giving them plenty of room in the pan, so cook batches if necessary- and cook for 6-8 minutes, turning to sear on all sides, then set the meatballs aside


Add a glug of oil to the pot, then the onion and cook for about 3 minutes. Add the sausage and cook to sear for a minute. Add the squash and zucchini and sauté for another 3 minutes til veggies are starting to soften. Add ¼ pouch of Harissa, then the broth, bring to a simmer and cook for 10 minutes until the squash is tender


Lower the heat to low, add the chard and the meatballs and cook 5 minutes more. The meatballs should be cooked through


Stir in the cooked pasta and serve with grated Pecorino for extra oomph

This recipe is also great with our Red Pepper Romesco and Herby Chemichurri sauce.

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