Italian Wedding Soup

Caper and Olive
by Caper and Olive
8 servings
1 hr 10 min

As we settle into the colder months, we start turning our thoughts a little inward and our cravings to comfort foods. Comfort foods have a this magical way of consoling us in tough times, lifting us up when we've had a bad day, or just bringing us back to a simpler time and place, like our childhood. Soup is definitely a comfort food, with its earthy aromas filling your kitchen and its warmth filling your soul. Soups make a great dinner with a toasted piece of garlic bread as well as a healthy lunch. When I think of one pot meals, soups are probably the first thing that come to mind. You can add veggies, meat and starch in some cases to truly make it a well-rounded meal. When I make these types of soup I try to make a larger portion so that I can at least get two lunches out of them after the four of us have dinner. This Italian Wedding Soup recipe is the best big batch soup and one of the most looked at on the site. It's healthy and hardy. Filled with veggies, meat and starch, it is truly the best one pot meal.

Ready for the oven!

Sautéing the onions and garlic with some white wine and adding it to the meatball mixture is what keeps these meatballs so moist!

This is the best one pot! Healthy and hardy and can certainly feed a crowd.

Recipe details
  • 8  servings
  • Prep time: 15 Minutes Cook time: 55 Minutes Total time: 1 hr 10 min
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for the meatballs:
  • 1 1/2 lbs ground beef, pork, veal mix
  • 1/2 cup seasoned breadcrumbs
  • 1/2 cup grated Pecorino Romano cheese
  • 1 large egg
  • 2 tbsp fresh flat leaf parsley
  • 1 medium onion, finely diced
  • 2 large garlic cloves, minced
  • 2 tbsp dry white wine
  • 1 tbsp olive oil
  • kosher salt and freshly ground black pepper
for the soup:
  • 8 cups chicken stock
  • 8 cups water
  • 2 large carrots, peeled and chopped
  • 2 large celery stalks, chopped
  • 2 garlic cloves, roughly chopped
  • 1 large onion, chopped
  • 1 bay leaf
  • 4 ea. sprigs of thyme and parsley
  • 1/2 cup dry white wine
  • 2 cups baby spinach, preached
  • 2 tbsp olive oil
  • kosher salt and freshly ground black pepper

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
For meatball mixture, heat 1 tablespoon of olive oil over medium heat and sautee chopped onion and garlic for 2-3 minutes. Season with salt and pepper and deglaze pan with white wine. Cook for another 1 or 2 until the wine has evaporated and the onion garlic mixture has a golden brown color. Add the onion and garlic mixture to a large mixing bowl and add the ground meat, breadcrumbs, grated cheese, egg, parsley. Combine all ingredients well.
Using a 1 inch melon baller with an ejector, shape meatballs in your hand and place them on the lined baking sheet. this mixture makes approximately 30 meatballs. Place in oven for 15 minutes.
Meanwhile in a large stockpot, heat 2 tablespoons of olive oil over medium-high heat and sautee carrots, onion, garlic and celery for about 5 minutes. Deglaze the pan with the dry white wine then add bay leaf and bouquet of thyme and parsley and saute until fragrant, another 2 minutes. Add the chicken stock and water to the stock pot and bring to a simmer.
Remove meatballs from oven and transfer to a plate lined with paper towels and let some of the oils drain off before placing them in the stock pot. Simmer the soup on low for 40 minutes. Add spinach and continue to stir the leaves in gently to the soup until wilted. Add small cooked pasta if desired, before serving.
Caper and Olive
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