Vegetarian Italian Wedding Soup

Total time1 hr 5 min

Prep time30 min

Cook time35 min

This cozy, comforting soup builds its flavor from a savory blend of tiny baked meatballs, sweet Parmesan, and fresh herbs, all simmered in a fragrant broth with tender carrots, celery, and onion. Small pasta pearls soak up the seasoned broth as they cook, while a generous handful of baby spinach or escarole wilts in at the end for color and freshness. Every bite delivers that classic mix of textures — a little bite from the pasta, a little tenderness from the greens, and a rich, herby depth throughout. Finished with a shower of extra Parmesan, it's the kind of bowl that feels like a warm hug on a cold night. It's a satisfying, well-rounded option to add to a vegetarian recipe rotation, especially when you want something that still feels hearty and classic.

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Ingredients

6 servings

For the meatballs

1 lb ground pork
CHi Organic Plant-Based Ground Pork Original Hungry Planet Plant-Based Ground Pork, Vegan Omnipork Ground Plant-Based Prok-Style Ground
See all
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
½ lb ground beef (80/20)
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
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
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
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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