This Italian Wedding Soup isn’t just for weddings — it’s for weeknights, Sundays, and any day you want a big bowl of something that feels like a hug. Packed with tender meatballs, greens, pasta, and plenty of flavour from our Hasta La Pasta seasoning, it’s hearty, herby, and ridiculously satisfying.
Information
20 min
25 min
6 pers
Dinner
United Kingdom
Ingredients
For the Meatballs
500g pork mince
1 large egg
40g breadcrumbs (panko if you have them)
2 tbsp Hasta La Pasta, Baby! Pasta seasoning
1 clove garlic, minced (optional — there’s garlic in the blend already)
Zest of 1 Lemon
For the Soup
1 onion, finely diced
2 carrots, diced
2 cloves garlic, minced
2 litres chicken stock
100g small pasta - we love pastina (little stars)
100g spinach or kale (finely sliced)
Olive oil
Juice of one lemon
Salt + pepper to taste
Parmesan + lemon juice to finish
Directions
Make the Meatballs
In a large bowl, mix pork, egg, breadcrumbs, Hasta La Pasta seasoning, lemon zest and a good crack of black pepper.
Roll into small meatballs — about 2–3cm. (Small = quick cooking + perfect bites.)
Brown them in olive oil in a hot pot for a few minutes. No need to cook through yet — remove and set aside.
Build the Soup
In the same pot, add onion and carrot. Cook 5–7 mins until softened.
Pour in chicken stock, bring to a simmer, and add the meatballs back in.
Add pasta and cook until tender — about 5-7 minutes depending on shape.
In the final 2 minutes, stir in greens to wilt.
To Serve
Season with salt + pepper, squeeze in a little lemon, and ladle into bowls.
Finish with Parmesan, black pepper, and a drizzle of good olive oil.
