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.

Prep: 20 mins | Cook: 25 mins | Serves: 6

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

Method

Make the Meatballs

1. In a large bowl, mix pork, egg, breadcrumbs, Hasta La Pasta seasoning, lemon zest and a good crack of black pepper.
2. Roll into small meatballs — about 2–3cm. (Small = quick cooking + perfect bites.)
3. 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

1. In the same pot, add onion and carrot. Cook 5–7 mins until softened.
2. Pour in chicken stock, bring to a simmer, and add the meatballs back in.
3. Add pasta and cook until tender — about 5-7 minutes depending on shape.
4. In the final 2 minutes, stir in greens to wilt.

To Serve

1. Season with salt + pepper, squeeze in a little lemon, and ladle into bowls.
2. Finish with Parmesan, black pepper, and a drizzle of good olive oil.