Vegetarian Parmesan Italian Wedding Soup
Total time1 hr
Prep time25 min
Cook time35 min
4.8(27)
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Learn more →Ingredients
6 servings
For the meatballs
- ½ lb ground pork
Chef's tipUse 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
- 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
Chef's tipUse 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 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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