One Pot Homemade Italian Wedding Soup
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One Pot Authentic Italian Wedding Soup

A delicious one pot authentic Italian Wedding Soup that is perfect for Christmas dinner or anytime.
Course Soup
Cuisine Italian
Keyword one pot italian wedding soup
Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Author Joanne Schweitzer


Chicken Broth:

  • 3-4 lb whole stewing chicken or a whole fryer
  • 1 gallon and 1 pint of water

Vegetables for soup:

  • 1 head of escarole washed and chopped or 6 oz fresh chopped spinach or 10 oz frozen
  • 2 ribs of celery chopped or diced
  • 1 cup of baby carrots or 1 carrot chopped or diced
  • 1/2 medium onion chopped or diced
  • 3/4 cup of Acini di Peppe pasta uncooked (optional)

Mini meatballs:

  • 1 lb of ground beef
  • 1 large egg
  • 1/4 cup of grated Parmesan cheese
  • 1/3 cup grated Italian style seasoned bread crumbs
  • 3 garlic cloves, minced
  • 1/4 cup of finely diced onions
  • 1/2 tsp salt
  • 1 tbsp fresh parsley or 1 tsp dried parsley flakes
  • 1/8 tsp black pepper


  • First, remove any of the chicken parts that are stored in the cavity of the whole chicken, such as giblets, neck, liver, etc.
  • Next, boil the water in a large stock pot. Add the whole chicken and cook/stew on high heat for one hour.
  • Skip down to next step to prepare meatballs while the chicken is stewing. When chicken is done cooking, remove chicken from pot and let rest. Salt the chicken stock in the pot to taste. Start with 2 tbs of salt if you are unsure. Taste the chicken broth and add water to it until it tastes good to you.
  • Mini meatballs: In a large bowl, combine all of the meatball ingredients. Mix well. Put back in the refrigerator until the chicken stock is ready (chicken is removed from water after stewing.)
  • Next, after the chicken has been removed from the pot, add all of the vegetables to the chicken stock and continue to boil.
  • Then, begin rolling the meatballs into 1 inch diameter balls and place them directly into the chicken stock while the vegetables are cooking in the chicken stock.
  • Next, add the pasta to the soup if you choose to add it.
  • Then, chop about one cup of the chicken (white or dark meat, whichever you prefer) and add it to the soup. Continue to heat on high covered until all of the meat and pasta has been added for about 10 minutes.


  • While the chicken is stewing, you may prepare the vegetables and meatballs.
  • The cooking time includes 15 minutes to boil water, which is time you can use to prep the vegetables.
  • The soup cooks for about 30 minutes after the chicken stock is made or how long it takes you to roll the last meatball and 10 minutes longer.
You may add one cup of Pastina (pasta stars) or Acini di Pepe into the soup at the point in which the meatballs are being added.


  • Store this soup in the refrigerator after it has cooled. If you put it directly in the refrigerator while hot, it may SPOIL!
  • Refrigerate up to 5 days.
  • This soup freezes well. Freeze up to 6 months.


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg