Low Sodium Italian Wedding Soup

Total time1 hr 5 min

Prep time30 min

Cook time35 min

Tender little meatballs made from a blend of ground pork and beef, bound with breadcrumbs, milk, egg, and a good handful of Parmesan, bring rich, savory depth to this classic soup. They're baked until golden before landing in a broth simmered with softened onion, carrot, celery, and garlic — a base that builds real flavor without relying on a shaker at the end. Low-sodium chicken broth keeps that base gentle and lets the vegetables, herbs, and cheese do the talking, while tender acini di pepe and a big handful of wilted spinach round out every spoonful. It's a comforting, brothy bowl with just the right chew from the pasta and a satisfying bite from those little meatballs. This version is an easy pick if you're watching your sodium intake, since the flavor comes from aromatics, herbs, and good broth rather than a heavy hand with the salt. Finish with a little extra Parmesan at the table for a savory, craveable last touch.

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Ingredients

6 servings

For the meatballs

1 lb ground pork
Smithfield All Natural 85% Lean Ground Pork Private Selection Natural Duroc Ground Pork Ground Pork Open Nature Pork Ground Pork 80% Lean 20% Fat - 16 Oz 90% Lean Ground Pork
See all
½ lb ground beef (80/20)
⅓ cup plain breadcrumbs
¼ cup whole milk
1 large egg
1 oz parmesan, finely grated (about ¼ cup), plus more for serving
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
2 cloves garlic, minced
2 tbsp fresh flat-leaf parsley, finely chopped
½ tsp dried oregano
¾ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the soup

1 tbsp olive oil
1 medium yellow onion, finely diced
3 medium carrots, peeled and finely diced
3 stalks celery, finely diced
3 cloves garlic, minced
10 cups low-sodium chicken broth
¾ cup acini di pepe or orzo pasta
5 oz baby spinach or escarole, roughly chopped
1 tsp kosher salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper, plus more to taste

For serving

parmesan, finely grated, for serving (optional)
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.

Instructions

1
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil or parchment.
2
In a large mixing bowl, combine the ground pork, ground beef, breadcrumbs, milk, egg, grated Parmesan, minced garlic, parsley, oregano, 3/4 tsp salt, and 1/4 tsp pepper. Mix with your hands until just combined — stop as soon as no streaks of breadcrumb remain; overmixing makes the meatballs dense.

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