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Italian Wedding Soup

Italian Wedding Soup

Dive into a hearty bowl of warm Italian wedding soup loaded with filling pork meatballs. The perfect dinner to warm you to the bone.

Italian Wedding Soup

It’s no secret I’m all about easy dinners around here. When you have been working all day, the last thing you want to do is get in the kitchen and spend hours slaving away only to enjoy a few bites and then spend more time cleaning up after it all. Creating simple and easy dinners that still satisfy the whole family is a top priority for me, which is why I love this Italian Wedding Soup that’s packed with hearty veggies and pork meatballs.


This soup- WOW it’s so good. I love that it’s loaded with veggies and those tasty pork meatballs. It really is just what you want to fill up with on a chilly winter evening. I know my son sure loved having some after walking the dog. He was chilled to the bone and was definitely ready for some comfort food to warm him up.

See Also
Carciofi Fritti Recipe - Italian Fried Artichokes

Italian Wedding Soup

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Italian Wedding Soup

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  • Author: Gina Kleinworth
  • Total Time: 55 minutes
  • Yield: 2 servings 1x


Dive into a hearty bowl of warm Italian wedding soup loaded with filling pork meatballs. The perfect dinner to warm you to the bone.


  • 10 ounces Ground Pork
  • ½ cup semi-pearled Khorasan wheat
  • 1 15oz can diced tomatoes
  • 4 cloves garlic
  • 1 carrot
  • 1 stalk celery
  • 1 yellow onion
  • ½ bunch collard greens
  • ¼ cup grated parmesan cheese
  • ¼ tsp crushed red pepper flakes
  • 1 tsp pork meatball spice blend (ground fennel seeds & ground dried oregano)


Cook the khorasan wheat:

  1. Heat a medium pot of salted water to boiling on high.
  2. Once boiling, add the khorasan wheat and cook, uncovered, 16 to 18 minutes, or until tender. Reserving 2¼ cups of the khorasan wheat cooking water, drain thoroughly

Prepare the ingredients:

  1. While the khorasan wheat cooks, wash and dry the fresh produce.
  2. Peel and medium dice the carrot.
  3. Peel and small dice the onion.
  4. Medium dice the celery.
  5. Peel and mince the garlic.
  6. Remove and discard the collard green stems; roughly chop the leaves.

Form the meatballs:

  1. While the khorasan wheat continues to cook, in a medium bowl, combine the ground pork (removing and discarding the paper lining from the bottom), spice blend, half the cheese and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper.
  2. Gently mix until just combined.
  3. Using your hands, form the mixture into 12 to 14 equal-sized meatballs; transfer to a plate.

Brown the meatballs:

  1. In a large, high-sided pan (or pot), heat 2 teaspoons of olive oil on medium-high until hot.
  2. Add the meatballs and cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate and set aside in a warm place.

Start the soup:

  1. Add the carrot, onion, celery and garlic to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add 1 teaspoon of olive oil.)
  2. Cook on medium-high, stirring occasionally, 4 to 6 minutes, or until slightly softened and fragrant.
  3. Finish the soup & plate your dish:
  4. Add the collard greens, diced tomatoes, browned meatballs, cooked khorasan wheat and reserved khorasan wheat cooking water to the pan; season with salt and pepper.
  5. Bring to a simmer.
  6. Once simmering, cook, stirring occasionally, 8 to 10 minutes, or until the liquid has reduced in volume by about ¼ and the meatballs are cooked through.
  7. Season with salt and pepper to taste.
  8. Divide the finished soup between 2 bowls.
  9. Garnish with the remaining cheese and a drizzle of olive oil.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Main, Soup


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