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.
Servings: 8
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.
✔️ 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.