Fructose Free Traditional Italian Wedding Soup

Total time1 hr 5 min

Prep time30 min

Cook time35 min

Fructose Free Traditional Italian Wedding Soup

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Ingredients

6 servings

For the meatballs

½ lb ground pork
½ lb ground beef (80/20)
⅓ cup plain breadcrumbs
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¼ cup whole milk
1 large egg
¼ cup parmesan cheese, finely grated
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)

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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