My Homemade Italian Wedding Soup with Pork Meatballs is both comforting and deeply satisfying. The ingredients are simple and nourishing, and you can adjust the flavors to suit your family’s preferences. Whether you’re making it for a cozy dinner at home or prepping lunches for the week, this Italian Wedding Soup brings comfort to the table with minimal fuss.

Why You’ll Love This Cozy Soup

Despite its name, Italian Wedding Soup is not a dish traditionally served at Italian weddings. The term comes from a mistranslation of the Italian phrase minestra maritata, which actually means “married soup.” The name refers to the perfect marriage of meat and vegetables in the pot. What makes this version extra special is the homemade pork meatballs. They’re juicy, flavorful, and hold up beautifully in the broth without falling apart.

Ingredients Needed to Make Homemade Italian Wedding Soup with Pork Meatballs~

For the Pork Meatballs~

1 lb of Ground Pork
2/3 cup of bread crumbs
2 tbsp of milk (dairy or dairy-free)
1 tsp of chopped parsley
1 tsp of dried oregano
2 cloves of garlic, minced
1/4 cup of grated Parmesan cheese
1/2 tsp of salt
1/2 tsp of ground black pepper
1 egg
2 tbsp of oil

For the Soup~

1 small onion, diced
3/4 cup of diced carrots
2 celery stalks, diced
3 cloves of garlic
3 cups of chopped kale or spinach
4 cups of chicken broth
3/4 cup of pearl couscous or small pasta like orzo pasta

Notes for Success

✔️ Use fresh herbs in the meatballs for a brighter flavor, but dried herbs work just fine too.
✔️ Swap pearl couscous with orzo, acini de pepe, or any other small pasta you like.
✔️ If using kale, be sure to remove the tough stems for the best texture.
✔️ Store leftovers in the fridge for up to 4 days.

🍽️ How to Serve

As a Light Dinner: Serve it with warm garlic bread or a slice of crusty Sesame Focaccia for a simple, satisfying meal.
With a Fresh Salad: Pair it with a Shaved Brussels Sprouts Caesar Salad or a crisp Kale Salad with Homemade Ranch to balance out the warm broth.
Meal Prep Favorite: Make a big batch and portion into containers for lunch throughout the week. It reheats beautifully.
Soup and Sandwich Combo: Enjoy it alongside a grilled cheese panini or turkey and brie sandwich for a comforting lunch.

If you give this Homemade Italian Wedding Soup with Pork Meatballs a try and let us know how you liked it in the comments below!

Print Recipe

Homemade Italian Wedding Soup with Pork Meatballs

This Homemade Italian Wedding Soup with Pork Meatballs is the ultimate cozy dinner. It’s warm, flavorful, and made with wholesome ingredients you probably already have on hand. Whether you’re feeding a family or meal prepping for yourself, this soup is a crowd pleaser everytime.

Prep Time15

Cook Time30

Course: dinner, lunch

Cuisine: Italian

Servings: 8

Author: Jennifer Struss

Ingredients

Pork Meatballs

1 lb ground pork
2/3 cup bread crumbs
2 tablespoons milk dairy or dairy free
1 teaspoon chopped parsley
1 teaspoon dried oregano
2 cloves garlic minced
1/4 cup grated parmesan cheese
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 egg

For the Soup

2 tbsp oil
1 small onion diced
3/4 cup diced carrots
2 celery stalks diced
3 cloves garlic minced
3 cups chopped kale or spinach
4 cups chicken broth
3/4 cup pearl couscous or orzo pasta

Instructions

Make the Meatballs: In a large bowl, combine all the meatball ingredients. Mix gently with clean hands until everything is just combined. Form into small, bite-sized meatballs and place on a parchment-lined baking sheet.
Sear or Bake the Meatballs:
To bake: Drizzle and coat the meatballs in a tablespoon of oil. Place the sheet pan in the oven at 375°Fand bake for 12 minutes.
To sear: In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Brown the meatballs in batches, turning to sear all sides. They do not need to be fully cooked through. Remove and set aside.
Sauté the Vegetables: In the same pot or large pot over medium heat, add 1 tbsp of oil, onion, carrots, and celery. Sauté for 5 to 7 minutes, or until softened. Add garlic and cook for another 1 to 2 minutes until fragrant.
Build the Soup: Pour in chicken broth and bring to a gentle simmer. Add the browned meatballs back into the pot along with the couscous or orzo. Simmer for 10 to 12 minutes until the pasta is tender and meatballs are cooked through.
Finish and Serve: Stir in chopped kale or spinach and let it wilt for 2 to 3 minutes. Taste and adjust salt and pepper if needed. Ladle into bowls and top with lots of grated parmesan.

Notes

✔️ Use fresh herbs in the meatballs for a brighter flavor, but dried work just fine if that’s what you have on hand.
✔️ Brown the meatballs before adding them to the soup to lock in flavor and keep their shape.
✔️ Swap pearl couscous with orzo, acini de pepe, or any other small pasta you like.
✔️ If using kale, be sure to remove the tough stems for the best texture.
✔️ Store leftovers in the fridge for up to 4 days. The pasta will absorb some broth, so add a splash of water when reheating.