Pregnancy Friendly Traditional Italian Wedding Soup
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- ¼ cup parmesan cheese, finely grated
- 2 garlic cloves, minced
- 2 tbsp fresh flat-leaf parsley, finely chopped
- ½ tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/8 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!