Dairy Free Italian Wedding Soup

Total time1 hr 5 min

Prep time30 min

Cook time35 min

Tender, golden meatballs made from a savory blend of ground pork and beef get baked until perfectly browned, then simmered right into a rich chicken broth alongside sweet carrots, onion, and celery. Little pearls of pasta soak up all that savory depth while a handful of fresh spinach or escarole wilts in at the end for color and a slightly bitter, earthy contrast. Garlic and parsley keep every bite bright and aromatic, and the whole pot comes together with minimal fuss for a comforting, ladle-it-up kind of meal. It's the kind of soup that tastes like it simmered all day, even on a weeknight. This version fits neatly into a dairy free rotation, so you can enjoy that classic cozy, meatball-studded bowl without a second thought.

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Ingredients

6 servings

For the meatballs

1 lb ground pork
Private Selection Natural Duroc Ground Pork Ground Pork Kroger 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
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
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
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
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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