Italian Wedding with Pork Meatballs

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Prep Time: 30 minutes

Cook Time: 50 minutes

Servings: 6

Meatball Ingredients

  • ¾ lb
    Good Nature® Bone-In Pork Butt, trimmed & ground
  • ½ lb
    Good Nature® Boneless Pork Loin, ground
  • 2 tbsp
    fennel seeds, roughly chopped
  • 2 tsp
    red chili flakes
  • 2 cloves
    garlic, minced
  • 1 tsp, each
    kosher salt & freshly ground black pepper

Soup Ingredients

  • 3 tbsp
    olive oil
  • 1 medium
    yellow onion, minced
  • 3 medium
    carrots, peeled & finely diced
  • 2 stalks
    celery, finely diced
  • 12 cups
    chicken stock
  • 1 ½ cups
    acini di pepe pasta or any small pasta
  • 12 oz
    baby spinach
  • ½ cup
    parmesan cheese, grated

Preheat oven to 350°F.

In a medium bowl, combine ground pork, fennel, chili flakes, garlic, salt, and pepper. Roll pork mixture into 1” balls and place onto a baking sheet covered with parchment paper. Bake meatballs for 30 minutes or until internal temperature reaches 165°F.

In a large soup pot or Dutch oven over medium high heat, add oil, onion, carrot, and celery. Sauté for 6 to 7 minutes or until onion is translucent. Add stock and bring to a boil. Add pasta and cook 6 to 7 minutes or until pasta is al dente. Add meatballs and spinach and cook an additional 2 minutes.

To serve, top each bowl of soup with grated parmesan.

Note: To grind pork, you can use a meat grinder attachment to a stand mixer or briefly pulse in a food processor until the texture is coarse. The pork is easiest to grind if it is slightly frozen (about 30 minutes to an hour).

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