Italian Wedding Soup with Pork-Parmesan Meatballs
The ultimate Italian wedding soup recipe with tender pork-parmesan meatballs, acini di pepe, and a rich parmesan-rind broth. A comforting, classic meal in 45 minutes.
This Italian wedding soup is the kind of restorative meal that tastes like it spent all day simmering on a back burner, but actually comes together in under an hour. Despite the name, you don't need a marriage license to enjoy it—the name refers to the 'marriage' of greens and meat in a clear, savory broth. This version relies on tiny, pan-seared pork meatballs and a hidden secret: simmering a parmesan rind directly in the pot to add a salty, umami depth.
When you're looking for an easy Italian wedding soup, the trick is efficiency. We use acini di pepe—those tiny, pearl-like pasta grains—because they cook quickly and provide the perfect texture against the silky escarole. While many modern versions use spinach, using escarole provides a slightly bitter, hearty bite that balances the richness of the pork and pecorino.
This classic Italian wedding soup recipe is my go-to for cold Sundays or when someone in the house has a scratchy throat. It’s light yet satisfying, and because the meatballs are small, every spoonful is perfectly balanced. Serve it with a crusty piece of sourdough to soak up every last drop of that liquid gold broth.
Ingredients
Pork-Parmesan Meatballs
- 1 lb (450g) ground pork
- 1/2 cup (50g) freshly grated Parmesan cheese
- 1/4 cup (25g) panko breadcrumbs
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
The Soup
- 1 tablespoon extra virgin olive oil
- 1 large 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 (optional but recommended)
- 1/2 cup acini di pepe pasta (or orzo)
- 1 large head escarole, chopped into 1-inch ribbons (about 6 cups)
- Salt and black pepper to taste
- Extra grated parmesan for serving
Instructions
- 1
Mix the meatball ingredients in a large bowl—pork, parmesan, panko, egg, garlic, parsley, salt, and pepper—until just combined. Avoid overworking the meat.
- 2
Roll the mixture into tiny meatballs, roughly the size of a marble (about 1/2-inch to 3/4-inch). You should get about 40-50 meatballs.
- 3
Heat the olive oil in a large Dutch oven over medium-high heat. Brown the meatballs in batches for 3-4 minutes until golden on at least two sides. They don't need to be cooked through yet. Remove and set aside on a plate.
- 4
Add the diced onion, carrots, and celery to the same pot. Sauté for 5-6 minutes until the onions are translucent and vegetables have softened slightly.
- 5
Pour in the chicken stock and add the parmesan rind. Bring the liquid to a boil, then reduce heat to a simmer.
- 6
Add the acini di pepe pasta to the broth and cook for 5 minutes.
- 7
Gently drop the browned meatballs and any accumulated juices back into the pot. Simmer for another 5-6 minutes until the pasta is al dente and the meatballs are cooked through.
- 8
Stir in the chopped escarole. It will look like a lot, but it will wilt down within 2 minutes into the hot broth.
- 9
Remove the parmesan rind. Taste the soup and adjust the seasoning with salt and pepper as needed.
- 10
Ladle into bowls and finish with a generous dusting of fresh parmesan cheese.
Tips
- → Don't skip the parmesan rind. It acts as a natural bouillon cube, adding a silky body and salty depth to the chicken stock.
- → If you plan on having leftovers, cook the pasta separately. Acini di pepe acts like a sponge and will soak up all the broth in the fridge, turning the soup into a thick porridge.
- → If you can't find escarole, curly endive or even chopped kale work well, though kale will need an extra 5 minutes of simmering time to soften.
- → Wet your hands slightly with cold water before rolling the meatballs; it prevents the pork mixture from sticking to your palms.
FAQ
Can I use spinach instead of escarole in Italian wedding soup?
Yes, spinach is a common substitute. Add it at the very end as it wilts much faster than escarole. However, escarole is traditional because it holds its texture better in the hot broth.
How do I keep the pasta from getting mushy?
To keep the pasta firm, only add it once the broth is at a boil and ensure you don't overcook it. If you're meal prepping, store the cooked pasta in a separate container and add it to individual bowls when serving.
Why does my Italian wedding soup look cloudy?
The starch from the pasta can make the broth cloudy. For a crystal-clear broth, you can boil 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 I recommend leaving the pasta and greens out. Add fresh pasta and greens when you reheat the soup to maintain the best texture.
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