Emulsifier Free Italian Wedding Soup
Total time1 hr 5 min
Prep time30 min
Cook time35 min
4.8(28)
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Learn more →Ingredients
6 servings
For the meatballs
- 1 lb ground pork
- 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
- 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)
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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