Nickel Allergy Friendly Italian Wedding Soup
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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
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
- 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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