Nitrate & Nitrite Free Traditional Italian Wedding Soup
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Learn more →Ingredients
6 servings
For the meatballs
- ½ lb ground pork
- ½ lb ground beef (80/20)
- ⅓ cup plain breadcrumbs
- 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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