Home PageCookingItalian Wedding Soup with Pork Meatballs, made in my Iron Mountain (by Griswold) Cast Iron Chicken Pan

Italian Wedding Soup with Pork Meatballs, made in my Iron Mountain (by Griswold) Cast Iron Chicken Pan


Man oh man, I could eat this every day of the week. It is DELICIOUS!


If you read my blog, you know that I have been enjoying cooking Blue Apron meals for about a year now (no, I’m not a paid sponsor, yet…Hello, Blue Apron, are you listening?) This recipe for sure is one of my favorites. I made very few modifications to the recipe; added more veggies and liquid and cooked a bit longer. The version below is my version; you can find the original Blue Apron recipe here.

Of course, I made this soup in my Iron Mountain (by Griswold) cast iron chicken pan. That pan sure does get a workout in my kitchen!

Italian Wedding Soup with Pork Meatballs

Makes: 2 servings
Prep Time: 10 minutes | Cook Time: 35–45 minutes (I let it simmer longer than this, to ensure the pork was cooked through)

Note: as I added additional veggies; my version easily would have served 4 people or 3 very hungry people.


10 Ounces Ground Pork
1?2 Cup Semi-Pearled Khorasan Wheat (if you can’t find this in your market, I expect that barley or wheat berries would work equally well)
1 15-Ounce Can Diced Tomatoes
4 Cloves Garlic, peeled and minced
2 Carrots, peeled and diced
2 Stalks Celery, diced
1 large Yellow Onion, peeled and diced
1?2 Bunch Collard Greens (Blue Apron sent me two HUGE leaves – bigger than the size of my head!), stem removed and chopped
1?4 Cup Grated Parmesan Cheese
1?4 Teaspoon Crushed Red Pepper Flakes – more or less to taste.
1 Teaspoon Pork Meatball Spice Blend (1/2 t. ground fennel seeds & 1/2 t. ground dried oregano)




Cook the khorasan wheat:

Heat a medium pot of salted water to boiling on high. Once boiling, add the khorasan wheat and cook, uncovered, 16 to 18 minutes, or until tender. Drain thoroughly, reserving 4 cups of the khorasan wheat cooking water.


Form the meatballs:

Combine the ground pork, spice blend, half the cheese and the red pepper flakes. Season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into 14 equal-sized meatballs; transfer to a plate.



Brown the meatballs:

Heat 2 teaspoons of olive oil in your cast iron chicken pan over medium heat until hot. Add the meatballs and cook, turning occasionally, 4 to 6 minutes, or until browned on all sides. Transfer to a paper towel- lined plate and set aside in a warm place. Drain the oil from the pan and wipe it out, leaving any browned bits (or fond) in the pan.

Start the soup:

Add the carrot, onion, celery and garlic to the pan of reserved fond; season with salt and pepper. Cook on medium, stirring occasionally, 4 to 6 minutes, or until slightly softened and fragrant.


Finish the soup & plate your dish:

Add the collard greens, diced tomatoes, browned meatballs, cooked khorasan wheat and about 3 cups of the khorasan wheat cooking water to the pan; season with salt and pepper. Bring to a simmer. Once simmering, cook, stirring occasionally, about 30 minutes. Add additional khorasan wheat cooking water if you think it necessary.



Season with salt and pepper to taste. Spoon the soup into bowls. Garnish with the remaining cheese. Enjoy!