Dairy Free Traditional Italian Wedding Soup

Total time1 hr 5 min

Prep time30 min

Cook time35 min

Dairy Free Traditional Italian Wedding Soup

This classic soup brings together tender, herb-flecked pork and beef meatballs baked until golden, then simmered in a fragrant broth loaded with sweet carrots, celery, and onion. Tiny acini di pepe (or orzo) cook right in the pot, soaking up all that savory depth, while a handful of wilted spinach or escarole adds a fresh, slightly bitter contrast to the rich broth. Garlic and oregano season the meatballs from the inside out, and a quick hand-mixed batch means they stay tender rather than dense. It's the kind of soup that tastes like it simmered all day, ladled up hot with plenty of pasta and meatballs in every bowl. This version comes together as a genuinely solid choice for a dairy free table, with nothing about the process or timing needing to change. Make a double batch — the meatballs freeze beautifully for next time.

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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
¼ cup 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.
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
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

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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