Low Sodium Parmesan Italian Wedding Soup

Total time1 hr

Prep time25 min

Cook time35 min

Low Sodium Parmesan Italian Wedding Soup

Tender pork-and-beef meatballs, baked until golden and lightly crisped, get their savory depth from garlic, oregano, and a good handful of grated Parmesan mixed right into the meat. They simmer alongside baby carrots, celery, and onion in a big pot of chicken broth, along with tiny acini di pepe pasta that soaks up all that rich, herby flavor as it cooks. A final handful of baby spinach wilts in at the end, turning the whole pot bright green and silky. This is the kind of soup that tastes like it's been on the stove all day — cozy, deeply flavorful, and satisfying in every spoonful. It's an easy one to bring into an added salt–conscious kitchen, since the flavor here comes from real aromatics, herbs, and cheese rather than a heavy hand with the shaker. Ladle it up with extra Parmesan on top and you've got a comforting, crowd-pleasing dinner that fits the bill.

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Ingredients

6 servings

For the meatballs

½ lb ground pork
Smithfield All Natural 85% Lean Ground Pork Private Selection Natural Duroc Ground Pork 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
3 tbsp whole milk
¼ cup grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
2 cloves garlic, minced
2 tbsp fresh flat-leaf parsley, finely chopped
½ tsp dried oregano
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
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
8 cups low-sodium chicken broth
¾ cup acini di pepe pasta (or orzo)
4 cups baby spinach, roughly chopped
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

grated parmesan cheese, for serving (optional)
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.

Instructions

1
Preheat the oven to 400°F (205°C) and line a rimmed baking sheet with parchment paper or foil.
2
In a large mixing bowl, combine the ground pork, ground beef, breadcrumbs, milk, Parmesan, garlic, parsley, oregano, salt, and pepper. Mix with your hands until just combined — do not overwork the mixture. The milk-soaked breadcrumbs act as the binder in place of egg, keeping the meatballs tender.

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