Classic Italian Wedding Soup (Traditional One-Pot Recipe)
Key Info:
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6
Difficulty: Moderate
Dietary: Contains gluten, dairy, eggs (adaptable)
Equipment Needed:
- Large Dutch oven or soup pot
- Medium mixing bowl
- Measuring cups/spoons
- Wooden spoon
- Ladle
Ingredients:
For the Meatballs:
- 450g (1 lb) mixed ground meat (50% beef, 50% pork)
- 1 large egg
- 60g (½ cup) breadcrumbs
- 30g (⅓ cup) grated Parmesan
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tsp salt
- ½ tsp black pepper
For the Soup:
- 2L (8 cups) chicken broth
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, finely chopped
- 200g (7 oz) small pasta (acini di pepe or orzo)
- 140g (5 cups) fresh spinach
- 2 tbsp olive oil
- Salt and pepper to taste
Method:
- Mix meatball ingredients gently with hands until just combined. Don’t overmix
- Form into small meatballs (2.5cm/1-inch diameter)
- Heat olive oil in Dutch oven over medium heat
- Brown meatballs in batches (2-3 minutes per batch) until golden. Set aside
- In same pot, sauté onion, carrots, celery until softened (6-8 minutes)
- Pour in broth, bring to boil, reduce to simmer
- Return meatballs to pot, cook 15 minutes
- Add pasta, cook until al dente (8-10 minutes)
- Stir in spinach until just wilted
Crucial Tips:
- Keep meatballs small for proper cooking
- Don’t overcrowd when browning meatballs
- Add spinach last to maintain color
- Season broth gradually – taste as you go
Storage & Variations:
Storage:
- Refrigerate up to 3 days
- Store pasta separately if making ahead
- Freeze meatballs separately for up to 3 months
Common Mistakes:
- Overworking meatball mixture
- Boiling instead of simmering
- Adding spinach too early
Variations:
- Swap spinach for kale or escarole
- Use turkey/chicken for lighter meatballs
- Make gluten-free with GF breadcrumbs and pasta
- Use pre-made meatballs for quick version
Your soup is ready when meatballs are cooked through, pasta is tender, and spinach is bright green but wilted. Serve hot with extra Parmesan and fresh parsley if desired.
