Pescatarian Italian Wedding Soup

Total time1 hr 5 min

Prep time30 min

Cook time35 min

4.8

(28)

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Ingredients

6 servings

For the meatballs

1 lb ground pork
Chef's tip
Use a plant-based ground product and cook according to package directions; add oil only if needed.
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
Choose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.
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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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
Choose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.

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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