Italian Wedding-Style Beef and Pork Soup
with Parmesan and Garlic Ciabatta- Wheat
- Barley
- Milk
- Rye
- Sesame
- Soy
- Oats
Cozy up with this homemade take on a classic Italian Wedding soup! Instead of forming time-consuming mini-meatballs, you'll break the beef and pork mixture into bite-sized pieces for a quicker alternative that doesn't sacrifice flavour.
Ingredients
250 g
Ground Beef and Pork Mix
¾ cup
Pearl Couscous
(Contains: Wheat)
1 unit
Ciabatta Roll
(Contains: Barley, Wheat)
113 g
Mirepoix
56 g
Baby Spinach
2 unit
Garlic, cloves
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
2 tbsp
Italian Breadcrumbs
(Contains: Barley, Milk, Wheat, Rye, Sesame, Soy, Oats)
2 unit
Chicken Broth Concentrate
Not included in your delivery
1.5 tbsp
Unsalted Butter*
(Contains: Milk)
0.38 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Remove 1 1/2 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Wash and dry all produce. Add 6 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, peel, then mince or grate garlic. Add beef and pork mix, breadcrumbs, half the garlic, half the Parmesan and 1/4 tsp salt (dbl for 4 ppl) to a medium bowl. Season with pepper, then combine.
Heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then beef and pork mix. Break up meat into large bite-sized pieces. (TIP: They should look like small meatballs!)Add mirepoix. Cook, stirring occasionally, until mirepoix is tender-crisp and meat begins to brown, 3-4 min. (NOTE: Meat will finish cooking in step 4.)
Meanwhile, add couscous to the boiling water. Reduce heat to medium. Cook uncovered, stirring occasionally, until tender, 6-8 min.Drain, then set aside.
Add 2 1/2 cups water (4 cups for 4 ppl) and broth concentrates to the pot with meat and veggies. Scrape up any browned bits from the bottom of the pot. Bring to a boil over high. Once boiling, reduce heat to medium. Cook, stirring occasionally, until mirepoix is tender and meat is cooked through, 5-7 min.**Add couscous and spinach. Stir until spinach wilts, 1-2 min. Season with salt and pepper, to taste.
Meanwhile, add 1 1/2 tbsp softened butter (dbl for 4 ppl) and remaining garlic to a small bowl. Season with salt and pepper, then stir to combine. Halve ciabatta, then spread garlic butter onto cut sides. Arrange ciabatta halves on an unlined baking sheet. Sprinkle remaining Parmesan over top. Toast in the middle of the oven until cheese begins to brown, 3-4 min. (TIP: Keep an eye on them so they don't burn!)
Divide soup between bowls. Cut Parmesan and garlic ciabatta into 1-inch slices. Serve alongside for dipping.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many found the soup bland, suggesting more chicken broth concentrate or additional herbs and spices for a flavor boost.
- Ease of prep: Quick and simple to make, with pre-chopped veggies saving time; some noted multiple pans were needed.
- Suggestions: Consider cooking the couscous directly in the soup broth to enhance flavor and reduce dishes.
- Leftovers: The couscous absorbs liquid overnight, so store noodles separately or add extra broth when reheating.
- Texture: Some found the meat mixture had tough or gristly bits; forming small meatballs might improve texture.
