Dairy Free Parmesan Italian Wedding Soup

Total time1 hr

Prep time25 min

Cook time35 min

Dairy Free Parmesan Italian Wedding Soup

Tender pork and beef meatballs, seasoned with garlic, parsley, and oregano, simmer in a golden broth alongside sweet carrots, celery, and onion for that classic comforting base. Acini di pepe (or orzo, if you prefer) soaks up the savory broth while staying just tender, and a big handful of baby spinach wilts in at the end for color and freshness. Baking the meatballs first keeps this one-pot soup tidy and mess-free, with every bite landing perfectly seasoned. It's a cozy, ladle-worthy bowl that comes together in one pot and works beautifully for a dairy free table. Warm, brothy, and packed with texture in every spoonful, it's the kind of soup you'll want on repeat all winter long.

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Ingredients

6 servings

For the meatballs

½ lb ground pork
Private Selection Natural Duroc Ground Pork Ground Pork Kroger 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
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
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
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

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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