Italian Wedding Soup with Mini Pork Meatballs
Cozy up with Italian wedding soup made with pork meatballs, acini de pepe, and rich chicken bone broth for the ultimate comforting, flavorful meal.
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This six-step Italian wedding soup with mini pork meatballs is a comforting classic made with tender pork meatballs, leafy greens, and delicate pasta simmered in a flavorful broth. It’s hearty without being heavy and perfect for cozy dinners, meal prep, or serving a crowd. If you enjoy comforting soups like this one, be sure to try this green minestrone soup or my easy lasagna soup next.
Why You’ll Love This Recipe
- Comforting & Cozy – A warm, satisfying soup that’s perfect for colder days.
- Balanced & Hearty – Tender meatballs, greens, and pasta make it a complete meal.
- Great for Meal Prep – Stores and reheats beautifully for easy lunches or dinners.
Key Ingredients in This Recipe
- Pork – I use a combination of both ground pork and pork sausage for an incredibly flavorful base for the mini meatballs that are easily scooped up with a spoon.
- Egg – The egg is whisked and combined with the meatball ingredients to act as a binder and keep the mixture light.
- Panko – Panko, or Japanese bread crumbs, are light and airy. The breadcrumbs help to keep the meatball tender and moist while cooking, and aids in binding them together.
- Parmesan – I add Parmesan to the meatballs for a cheesy flavor and then finish the soup with grated Parmesan cheese.
- Onion – While some recipes use carrots and celery, I prefer to simply use sautéed onions to add a depth of flavor to complement and not overpower the bone broth.
- Bone broth – Rather than making your own or using water, chicken bone broth makes for a flavorful and savory base.
- Pasta – Acini de pepe, which translates to “seeds of pepper”, is named for its small shape that absorbs flavors well and provides great texture while not overpowering the dish. The pasta is cooked in a separate pot, then added so it doesn’t absorb too much of the liquid.
- Escarole – Escarole is a leafy green from the chicory family (closely related to endive). It has broad, curly-edged leaves and a slightly bitter flavor that mellows when cooked.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Roll the meatballs very small so they cook quickly and evenly in the soup, staying tender without falling apart.
Swaps and Substitutions
- Ground pork: Swap with ground chicken, turkey, or a pork-beef blend.
- Breadcrumbs: Use panko or gluten-free breadcrumbs if needed.
- Parmesan cheese: Substitute Pecorino Romano for a sharper flavor.
- Leafy greens: Kale or Swiss chard can replace escarole or spinach.
- Small pasta: Orzo, ditalini, or even broken spaghetti work well.
How to Make Italian Wedding Soup (Step-by-Step)
In a large bowl combine the pork sausage, ground pork, egg, breadcrumbs, parsley, Parmesan and garlic. Season with salt and pepper, then use your hands to combine the mixture.
Scoop the meatballs in heaping 1 teaspoon portions and roll in your palms to shape into balls. Set aside on a baking sheet – you should have about 60 meatballs.
In a large skillet over medium heat add 3 tablespoons (45g) of the olive oil and heat through. Working in batches, add the meatballs to the skillet. Cook until the meatballs are just cooked through and brown on all sides, about 5 minutes. Remove to a platter or clean baking sheet.
After all the meatballs have cooked, return the large pot to medium heat, add the remaining olive oil and heat through. Add the onions and sauté until tender, stirring occasionally, about 6 minutes. Next, add the garlic and cook until fragrant, about an additional 30 seconds. Add the chicken broth and bring to a simmer for 10 minutes.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 5 minutes. Drain and set aside.
Add the escarole to the soup in batches, stirring until wilted. Add the meatballs and cooked pasta, stirring to combine. Season to taste with salt. To serve, ladle the soup into bowls and garnish with grated Parmesan cheese.
How to Serve Italian Wedding Soup With Mini Pork Meatballs
- Serve hot with crusty bread or garlic toast.
- Finish with freshly grated Parmesan and cracked black pepper.
- Pair with a simple green salad for a balanced meal.
- Add a drizzle of olive oil just before serving for extra richness.
How to Store Italian Wedding Soup With Mini Pork Meatballs
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop or in the microwave until warmed through.
- If making ahead, store pasta separately to prevent it from soaking up broth.
- Freeze without pasta for up to 3 months, then add freshly cooked pasta when reheating.
How to Bake the Meatballs
While searing the mini meatballs can be a bit time consuming, they can be roasted as a shortcut. Arrange on a baking sheet then roast at 400ºF (200ºC) until cooked through and browned, about 12 minutes.
FAQ – Frequently Asked Questions
What greens are best in Italian wedding soup with mini pork meatballs?
Escarole is traditional, but spinach, kale, or Swiss chard all work well.
Can I make Italian wedding soup with mini pork meatballs ahead of time?
Yes, it’s an excellent make-ahead soup. Store pasta separately for best texture.
Can I freeze Italian wedding soup with mini pork meatballs?
Yes, freeze the soup without pasta and add freshly cooked pasta when reheating.
Can I bake the meatballs instead of cooking them in the soup?
Absolutely. Baking them first can help keep them extra firm and reduce excess fat.
What pasta works best in Italian wedding soup with mini pork meatballs?
Small pasta shapes like acini di pepe, orzo, or ditalini are ideal.
Other Recipes to Try
If this soup hit home for you, give these comforting Italian recipes a try:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Italian Wedding Soup with Mini Pork Meatballs
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Ingredients:
For the meatballs:
- ¾ pound sweet Italian pork sausage, casings removed
- ¾ pound ground pork
- 1 large egg, lightly beaten
- ½ cup Panko breadcrumbs
- 2 tablespoons chopped flat-leaf parsley
- ½ cup grated Parmesan
- 2 cloves garlic, minced
- Kosher salt, as needed
- Freshly ground black pepper, as needed
For the soup:
- 6 tablespoons extra-virgin olive oil, divided
- 1 medium yellow onion, diced
- 2 cloves garlic minced
- 8 cups chicken bone broth
- ½ cup acini de pepe pasta
- 3 cups chopped escarole, or another green like spinach
- Kosher salt, as needed
- Grated Parmesan, for serving
Instructions:
For the meatballs:
- In a large bowl combine the pork sausage, ground pork, egg, breadcrumbs, parsley, Parmesan and garlic. Season with salt and pepper, then use your hands to combine the mixture.
- Scoop the meatballs in heaping 1 teaspoon portions and roll in your palms to shape into balls. Set aside on a baking sheet – you should have about 60 meatballs.
For the soup:
- In a large skillet over medium heat add 3 tablespoons (45g) of the olive oil and heat through. Working in batches, add the meatballs to the skillet. Cook until the meatballs are just cooked through and brown on all sides, about 5 minutes. Remove to a platter or clean baking sheet.
- After all the meatballs have cooked, return the large pot to medium heat, add the remaining olive oil and heat through. Add the onions and sauté until tender, stirring occasionally, about 6 minutes. Add the garlic and cook until fragrant, about an additional 30 seconds. Add the chicken broth and bring to a simmer for 10 minutes.
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 5 minutes. Drain and set aside.
- Add the escarole to the soup in batches, stirring until wilted. Add the meatballs and cooked pasta, stirring to combine. Season to taste with salt. To serve, ladle the soup into bowls and garnish with grated Parmesan cheese.
Notes:
Roll the meatballs very small so they cook quickly and evenly in the soup, staying tender without falling apart.
Nutrition:
Calories: 595kcal | Carbohydrates: 13g | Protein: 22g | Fat: 50g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 26g | Trans Fat: 0.1g | Cholesterol: 118mg | Sodium: 970mg | Potassium: 362mg | Fiber: 1g | Sugar: 1g | Vitamin A: 267IU | Vitamin C: 5mg | Calcium: 112mg | Iron: 2mg
DID YOU MAKE THIS?
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Just like my mom used to make! Yum!!
Another great soup recipe. SO YUMMY!!