Italian Wedding Soup with Pork Meatballs

Small Parmesan and parsley pork meatballs simmer gently with acini di pepe and spinach in a light chicken broth for a comforting soup supper.

55 min

6 servings

Ingredients

1 lb ground pork

1/4 cup plain fine breadcrumbs

1/3 cup finely grated Parmesan cheese

1 large egg

2 garlic cloves, finely grated

1 tbsp finely chopped fresh parsley for meatballs

1 tsp kosher salt, divided

1/2 tsp freshly ground black pepper

1 tbsp extra-virgin olive oil

1 medium yellow onion, finely diced

2 medium carrots, peeled and cut into small dice

2 celery ribs, cut into small dice

8 cups low-sodium chicken broth

3/4 cup acini di pepe pasta

5 oz baby spinach

2 tbsp finely chopped fresh parsley for serving

1/2 tsp dried oregano

Soup pot · Mixing bowl · Instant-read thermometer · Small cookie scoop (optional) · Ladle

Keep the simmer gentle

Small steady bubbles cook the meatballs evenly while helping the chicken broth stay light and clear.

Finish with Parmesan

A little extra grated Parmesan at the table adds savory depth without weighing down the broth.

01. Mix pork, breadcrumbs, Parmesan, egg, garlic, parsley, salt, pepper, and oregano only until combined; overmixing can make the meatballs firm.

02. Roll about 30 small, even meatballs with damp hands so they cook through gently and at the same pace.

03. Soften onion, carrots, celery, garlic, and salt in olive oil for 5 to 6 minutes without browning them.

04. Add broth and bring only to a gentle simmer; vigorous boiling can cloud the broth.

05. Lower meatballs into the broth and simmer about 10 minutes, checking a center meatball for 160 F.

06. Add acini di pepe and use its package time, usually 7 to 9 minutes; stir occasionally and stop when tender with a little bite.

07. Stir in spinach for about 1 minute, just until wilted and bright green.

08. Taste the broth, ladle into warm bowls, and finish with parsley and Parmesan.