Low Sodium Traditional Italian Wedding Soup

Total time1 hr 5 min

Prep time30 min

Cook time35 min

Low Sodium Traditional Italian Wedding Soup

Tender meatballs made from a blend of ground pork and beef get baked until golden, then simmered in a deeply savory broth loaded with sweet carrots, celery, and onion. Acini di pepe (or orzo) plumps up rightTender meatballs made from a savory blend of ground pork and beef, breadcrumbs, egg, and a good handful of Parmesan get baked until golden, then simmered in a rich pot of low-sodium chicken broth alongside sweet carrots, onion, and celery. Tiny acini di pepe pasta cooks right in the broth, soaking up flavor, while a big handful of spinach or escarole wilts in at the end for that classic hearty, brothy finish. Garlic and fresh parsley run through both the meatballs and the broth, giving the whole pot a bright, herby backbone, and a crack of black pepper keeps things lively without leaning on any seasoning packets or salty shortcuts. It's the kind of soup that comes together in one pot and tastes like it's been simmering all afternoon, with deep flavor built from real vegetables, broth, and slow-cooked aromatics rather than a heavy hand with the shaker. Finished with a shower of freshly grated Parmesan, this one is a comforting, ladle-worthy option for anyone keeping an eye on their added salt intake.

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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
¼ cup whole milk
1 large egg
¼ cup parmesan cheese, finely grated
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.
2 garlic cloves, minced
2 tbsp fresh flat-leaf parsley, finely chopped
½ tsp dried oregano
½ tsp kosher 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 celery stalks, finely diced
3 garlic cloves, minced
10 cups low-sodium chicken broth
¾ cup acini di pepe pasta (or orzo)
5 oz baby spinach or escarole, 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

parmesan cheese, freshly grated, for serving (optional)
Chef's tip
Match the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving. If the recipe melts the cheese, choose a product labeled meltable.

Instructions

1
Heat the oven to 425°F (220°C). In a large mixing bowl, combine the ground pork, ground beef, breadcrumbs, milk, egg, Parmesan, minced garlic, parsley, oregano, salt, and pepper. Mix with your hands until just combined — do not overwork the mixture.
2
Using a small cookie scoop or tablespoon, portion the meat mixture into balls about 1 inch in diameter (you should get roughly 36–40 meatballs) and arrange them in a single layer on a rimmed baking sheet. Bake for 12–14 minutes, until the meatballs are cooked through and register 160°F (71°C) on an instant-read thermometer.

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