Eggless Parmesan Italian Wedding Soup
This soul-warming soup is the kind of bowl that makes everyone at the table go quiet for a minute — in the best possible way. Tender little meatballs, tiny rounds of acini di pepe pasta, and handfuls of baby spinach swim together in a savory chicken broth with sweet carrots, celery, and onion for a soup that feels like a genuine hug. The clever trick here is using milk-soaked breadcrumbs as the binder in the meatballs, which keeps them incredibly moist and tender without any egg in sight. It's a simple swap that works beautifully, and you'd never guess anything was missing. The meatballs get baked in the oven first, so they hold their shape perfectly once they hit the broth — no falling apart, no fuss. A finishing shower of grated Parmesan over each bowl ties everything together with a salty, nutty richness. This recipe makes six generous servings, so it's ideal for a cozy weeknight dinner with leftovers that somehow taste even better the next day.
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Learn more →Ingredients
6 servings
For the meatballs
- ½ lb ground pork
- ½ lb ground beef (80/20)
- ⅓ cup plain breadcrumbs
- 3 tbsp whole milk
- ¼ cup grated parmesan cheese
- 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)
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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