Classic Italian Wedding Soup with Pork-Parmesan Meatballs
This authentic Italian wedding soup features tender pork-parmesan meatballs, acini di pepe, and a rich parmesan-rind broth. A comforting, easy one-pot meal.
There is nothing more restorative than a bowl of classic Italian wedding soup, a dish that has nothing to do with actual weddings and everything to do with the 'marriage' of greens and meat. This version prioritizes a deep, savory broth and tiny, melt-in-your-mouth pork meatballs that are seared first for maximum flavor.
While many versions use chicken, I prefer the richness of ground pork mixed with plenty of sharp Pecorino and nutty Parmesan. This easy Italian wedding soup comes together in under an hour, especially if you roll the meatballs ahead of time, making it a perfect weeknight luxury that tastes like it spent all day on the stove.
The secret to that 'Nonna-level' flavor is the addition of a Parmesan rind to the simmering stock. It adds a silky body and umami depth that elevates store-bought broth into something truly special. Paired with bitter escarole and tiny pearls of acini di pepe pasta, it is the ultimate cold-weather comfort.
Ingredients
Mini Pork Meatballs
- 1 lb (450g) ground pork
- 1/2 cup (50g) panko breadcrumbs
- 1/3 cup (35g) freshly grated Parmesan cheese
- 1 large egg, beaten
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Soup Base
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, diced into 1/4-inch pieces
- 2 stalks celery, diced into 1/4-inch pieces
- 8 cups high-quality chicken stock
- 1 large Parmesan rind
- 1/2 cup (100g) acini di pepe pasta
- 1 large head escarole, chopped into bite-sized pieces (about 6 cups)
- Fresh lemon juice, for finishing
- Freshly grated Pecorino Romano, for serving
Instructions
- 1
Combine the ground pork, panko, Parmesan, egg, garlic, oregano, salt, and pepper in a large bowl; mix gently with your hands until just combined.
- 2
Roll the pork mixture into tiny meatballs, roughly 1/2-inch in diameter (about the size of a marble), and set aside on a plate.
- 3
Heat the olive oil in a large Dutch oven over medium heat and sear the meatballs in batches until browned on all sides; remove and set aside (they don't need to be cooked through yet).
- 4
Add the onion, carrots, and celery to the same pot, sautéing for 5-7 minutes until the vegetables have softened and the onion is translucent.
- 5
Pour in the chicken stock and add the Parmesan rind, scraping the bottom of the pot to release any flavorful browned bits from the meatballs.
- 6
Bring the broth to a boil, then reduce heat to low and simmer for 15 minutes to allow the rind to infuse the liquid.
- 7
Stir in the acini di pepe pasta and the browned meatballs; simmer for 8-10 minutes or until the pasta is al dente.
- 8
Fold in the chopped escarole and cook for 2-3 minutes until the greens are wilted and bright green.
- 9
Remove the Parmesan rind, stir in a squeeze of fresh lemon juice to brighten the flavors, and serve immediately with extra cheese.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 315 kcal
- Protein
- 22 g
- Carbs
- 19 g
- Fat
- 17 g
- Fiber
- 3 g
- Sugar
- 4 g
- Sodium
- 890 mg
Tips
- → Do not over-mix the meatball mixture; use a light touch to ensure they stay tender rather than becoming rubbery pellets.
- → If you can't find escarole, curly endive or baby spinach are excellent substitutes, though spinach should be added at the very last second.
- → Cook the pasta directly in the soup only if you plan to eat it immediately; if making ahead, boil the pasta separately and add it to individual bowls to prevent it from soaking up all the broth.
FAQ
Can I use a different pasta shape for Italian wedding soup?
Yes, while acini di pepe is traditional, any small 'pastina' shape works. Orzo, ditalini, or even broken-up vermicelli are great alternatives.
How do I keep my meatballs from falling apart in the soup?
Searing the meatballs before adding them to the broth creates a crust that helps them hold their shape. Also, ensure you use an egg and breadcrumbs as binders.
Why does my soup look cloudy?
Starch from the pasta can cloud the broth. For a crystal-clear soup, cook the pasta in a separate pot of water, drain it, and add it to the soup at the very end.
Can I freeze Italian wedding soup?
You can freeze the broth and meatballs, but the pasta and greens will lose their texture. For best results, freeze the soup base without the pasta and add fresh pasta and greens when reheating.
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