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Italian Wedding Soup with Pork Meatballs

Tender Parmesan pork meatballs, small pasta, and spinach float in a clear, savory chicken broth for a warming Italian-style soup.

Pork meatballs, tiny pasta, and spinach sit in a clear golden broth with Parmesan.

Italian wedding soup is at its best when each spoonful balances a small meatball, pasta, greens, and plenty of broth. Gentle mixing and a quiet simmer keep the pork tender, while spinach goes in at the end so it stays bright.

Keep the meatballs tender

Breadcrumbs and egg bind the pork without turning the mixture into a firm paste. Mix only until the Parmesan, garlic, and parsley are distributed, then shape small even rounds; gentle handling and consistent size make the simmer predictable.

Build a light soup base

Softening the onion, carrot, and celery without browning them creates a sweet, delicate foundation. Once the chicken broth is added, keep it at small edge bubbles rather than a boil so the soup stays clear and the meatballs remain intact.

Small pork meatballs simmer gently in clear broth with diced vegetables before pasta is added. — Small pork meatballs simmer gently in clear broth with vegetables before the pasta and greens go in.

Check a meatball from the center

Small meatballs cook quickly, but their exact timing depends on how evenly they are shaped and how softly the soup simmers. Check one from the middle of the pot with an instant-read thermometer and continue cooking until the center reaches 160 F.

Time the pasta near serving

Acini di pepe cooks directly in the broth, contributing a little body while keeping the soup a one-pot meal. Follow the package timing and taste near the end; small pasta can pass from pleasantly tender to overdone in a short window.

A spoonful shows tender pork meatballs and tiny pasta among bright spinach in clear broth. — A spoonful shows tender pork meatballs, small pasta, spinach, and a clear golden broth.

Add greens at the end

Spinach needs only a brief moment in the hot soup, which preserves its color and keeps the broth fresh-tasting. Ladle into warm bowls and finish with parsley and Parmesan so the light broth remains the center of the dish.

Italian Wedding Soup with Pork Meatballs

6 servings

55 minutes total

Ingredients

• 1 lb ground pork
• 1/4 cup plain fine breadcrumbs
• 1/3 cup finely grated Parmesan cheese
• 1 large egg
• 2 garlic cloves, finely grated
• 1 tbsp finely chopped fresh parsley for meatballs
• 1 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper
• 1 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 medium carrots, peeled and cut into small dice
• 2 celery ribs, cut into small dice
• 8 cups low-sodium chicken broth
• 3/4 cup acini di pepe pasta
• 5 oz baby spinach
• 2 tbsp finely chopped fresh parsley for serving
• 1/2 tsp dried oregano

Method

Mix the meatballs
In a mixing bowl, combine the ground pork, breadcrumbs, Parmesan, egg, half of the grated garlic, 1 tbsp parsley, 1/2 tsp salt, pepper, and oregano; mix gently just until evenly combined so the meatballs stay tender.
Look for: The mixture holds together but still feels soft, not dense or pasty.
Shape small meatballs
With damp hands, roll the pork mixture into about 30 small meatballs, each roughly 3/4 inch wide, and set them on a plate while you prepare the soup base.
Look for: The meatballs are similar in size so they cook through at the same rate.
Soften the vegetables
Heat the olive oil in a soup pot over medium heat; add the onion, carrots, celery, remaining garlic, and remaining 1/2 tsp salt, then cook 5 to 6 minutes until softened but not browned.
Look for: The onion is translucent and the vegetables smell sweet, with no dark browning.
Bring broth to a gentle simmer
Pour in the chicken broth and bring it just to a gentle simmer, scraping the bottom of the pot; lower the heat if bubbles become vigorous so the broth stays clear.
Look for: Small bubbles rise steadily at the edges without a rolling boil.
Simmer the meatballs
Lower the meatballs into the simmering broth one at a time and cook gently for about 10 minutes, stirring once with a soft spoon; check a center meatball with an instant-read thermometer and continue simmering until it reaches 160 F.
Look for: The broth barely simmers and a meatball from the center of the pot reads 160 F inside.
Cook the pasta in the broth
Stir in the acini di pepe and simmer according to the package's stated time, usually 7 to 9 minutes, stirring once or twice to keep it from settling on the bottom; taste a few grains for a tender but distinct bite.
Look for: The pasta is tender with a slight bite and the broth remains gently bubbling.
Wilt the spinach
Stir in the baby spinach by handfuls and simmer just until the leaves wilt, about 1 minute, keeping the heat low so the greens stay bright and the meatballs do not break apart.
Look for: The spinach is wilted but still vivid green.
Finish and serve
Taste the broth and adjust salt if needed, then ladle soup into warm bowls and finish with the remaining chopped parsley and a little extra Parmesan if desired.
Look for: Each bowl has a light broth, tender meatballs, pasta, and greens in balanced proportion.