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Italian Wedding Soup with Mini Pork Meatballs
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This post is sponsored by Zoup!.
Italian wedding soup is a cold weather favorite of mine made with mini pork meatballs (I use a combination of ground pork and pork sausage), acini de pepe pasta, onions and greens in a rich and savory chicken bone broth. It reminds me of snow days growing up. We’d trudge into my next-door neighbor’s house after playing in the snow and his mom would have a pot of Italian wedding soup waiting. For the perfect base, I turn to Zoup! Chicken Bone Broth, which takes this soup to the next level. This broth is kettle-cooked in small batches, delivering a complex yet balanced flavor with a rich, homemade taste. Its high-quality, slow-simmered recipe ensures every bowl is packed with depth and a velvety texture—perfect for a quick and delicious weeknight soup that doesn’t skimp on flavor.
This comforting soup isn’t named because it’s served at weddings, it got its name because of a mistranslation of a Southern Italian soup, minestra maritata, in which the ingredients in the soup are “married” together.
Italian Wedding Soup with Mini Pork Meatballs
Table of contents
Why Zoup! Bone Broth Makes This Soup Amazing
With Zoup! Chicken Bone Broth as the base, the flavors in this Italian wedding soup come together beautifully, making it a go-to cozy meal. The broth is completely free of artificial ingredients, preservatives, gluten, and GMOs – making it a base you can trust.
The broth is packaged in recyclable and reusable glass jars and available for purchase at retailers across the country, through Instacart, and online at ZoupBroth.com, Walmart, and Amazon. Created by the team behind Zoup! Eatery (now Z!Eats), which has been serving soup to customers for over two decades, the Zoup! product lineup includes original and low sodium chicken broths, veggie broth, and beef bone broths, as well as Culinary Concentrates™, gourmet broth bases, and super-premium, shelf-stable soups.
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, Zoup! 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.
How to Make Italian Wedding Soup
Step 1: Make 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.
Step 2: Portion the meatballs.
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.
Step 3: Sear the 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.
Step 4: Make the soup.
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.
Step 5: Cook pasta.
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.
Step 6: Assemble and serve.
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.
Tips and Tricks for This Recipe
Swaps and substitutions
- The escarole can be swapped out for another leafy green like baby spinach which has a milder flavor (I remove the stems) or chopped Tuscan kale for a more robust texture.
- If needed, swap the acini de pepe for another small pasta shape like pastina or orzo.
- Plain breadcrumbs can be used in place of the panko breadcrumbs in the meatball mixture.
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.
How to store and reheat
Store leftover soup refrigerated in airtight containers for up to 3 to 4 days. Freeze the soup in resealable plastic bags flat on a baking sheet (to make the most of freezer space). It will last for up to 3 months in the freezer.
If frozen, move to the refrigerator overnight to thaw. Add to a medium pot and reheat over medium-low heat until warmed through.
Other Recipes to Try
If you enjoy this Italian wedding soup recipe, give these comforting Italian soups a try:
Italian Wedding Soup with Mini Pork Meatballs
Rate this Recipe
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 Zoup! 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.
Nutrition:
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This post is sponsored by Zoup! – all thoughts and opinions are my own. Thank you for supporting companies that I love!
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Just like my mom used to make! Yum!!
Another great soup recipe. SO YUMMY!!