Italian Wedding Soup with Mini Pork Meatballs and Spinach

Steps

1. Step 1

   In a large bowl, combine the ground pork, panko, Parmesan, egg, garlic, parsley, salt and pepper. Mix gently with your hands just until evenly blended; don't overwork it.

   5 min

   • 1 lb ground pork
   • 1/2 cup panko breadcrumbs
   • 1/2 cup Parmesan cheese
   • 1 egg
   • 2 cloves garlic
   • 2 tbsp flat-leaf parsley
   • 3/4 tsp salt
   • 1/4 tsp black pepper
2. Step 2

   Roll the mixture into small meatballs about 1 inch across (roughly 40). Set them on a plate or tray as you go.

   10 min

3. Step 3

   Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots and celery and cook, stirring now and then, until softened but not browned, 6 to 8 minutes.

   8 min

   • 2 tbsp olive oil
   • 1 small onion
   • 2 medium carrots
   • 2 celery stalks
4. Step 4

   Pour in the chicken broth, raise the heat and bring to a gentle boil.

   6 min

   • 8 cups low-sodium chicken broth
5. Step 5

   Lower the heat so the broth simmers steadily, then drop in the meatballs one at a time. Simmer without stirring for 5 minutes, so they set.

   5 min, hands-off

6. Step 6

   Stir in the pasta and simmer until the pasta is tender and the meatballs are cooked through (cut one open to check), 8 to 9 minutes.

   9 min

   • 3/4 cup acini di pepe or other tiny pasta
7. Step 7

   Turn off the heat. Stir in the spinach a handful at a time; it wilts in about a minute. Add the lemon juice, then taste and season with salt and pepper.

   2 min

   • 5 oz baby spinach
   • 1 tbsp lemon juice
   • salt and black pepper
8. Step 8

   Ladle into bowls and shower each with plenty of grated Parmesan.

   • 1/2 cup Parmesan cheese

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026