Vegetarian Parmesan Italian Wedding Soup

Total time1 hr

Prep time25 min

Cook time35 min

Vegetarian Parmesan Italian Wedding Soup

Tender bites of savory, herb-flecked meatballs mingle with tiny pearls of pasta, sweet carrots, and diced celery in a warm, comforting broth that's perfect for chilly nights. Fresh garlic and oregano season every spoonful, while a generous handful of baby spinach wilts in right at the end for a pop of color and freshness. Grated Parmesan gets folded into the mix and finishes each bowl with a salty, savory edge that ties the whole dish together. The little meatballs bake up golden and tender thanks to a soft, milk-soaked breadcrumb base, giving them a light texture that holds its own in the brothy soup. It's a cozy, spoonable classic that works beautifully for a vegetarian table, ladled up steaming hot with extra Parmesan on top.

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Ingredients

6 servings

For the meatballs

½ 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
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 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 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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