Cook and Scale
Italian Wedding Soup
6 servings · 60 min total
Tender pork meatballs, little pasta, and greens in a clear Parmesan-scented broth. A comforting Italian-American classic that eats like a hug.
Ingredients
- 500 g ground pork
- 1 egg
- 40 g breadcrumbs
- 40 g Parmesan, grated
- 3 tbsp fresh parsley, chopped
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 carrot, diced
- 2 celery stalk, diced
- 3 garlic, minced
- 1½ l chicken stock
- 120 g macaroni
- 150 g spinach, chopped
- salt to taste
- black pepper to taste
Contains: Gluten, Milk, Egg, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Shape the meatballs — Mix the ground pork with the egg, breadcrumbs, half the Parmesan, parsley, salt, and pepper, then roll into small meatballs.
- 2.
Soften the vegetables — Heat the olive oil in a large pot and soften the onion, carrot, celery, and garlic for 8 minutes.
- 3.
Simmer the broth — Pour in the chicken stock, bring to a gentle simmer, and season.
- 4.
Cook the meatballs and pasta — Drop in the meatballs and macaroni and simmer for 12 minutes until the meatballs are cooked and the pasta is tender.
- 5.
Wilt in the spinach — Stir in the spinach and cook for 2 minutes until wilted. Serve topped with the remaining Parmesan.