Italian Wedding-Style Beef and Pork Soup
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Italian Wedding-Style Beef and Pork Soup

Italian Wedding-Style Beef and Pork Soup

with Parmesan and Garlic Ciabatta

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.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time


serving amount

250 g

Ground Beef and Pork Mix

¾ cup

Pearl Couscous

(Contains Wheat)

1 unit

Ciabatta Roll

(Contains Barley, Wheat)

113 g


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


0.13 tsp


1 tbsp



Nutrition Values

Calories860 kcal
Fat41 g
Saturated Fat16 g
Carbohydrate80 g
Sugar3 g
Dietary Fiber6 g
Protein42 g
Cholesterol100 mg
Sodium1380 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Medium Bowl
Measuring Cups
Measuring Spoons
Large Pot
Baking Sheet
Small Bowl



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.

Start soup

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.)

Cook couscous

Meanwhile, add couscous to the boiling water. Reduce heat to medium. Cook uncovered, stirring occasionally, until tender, 6-8 min.Drain, then set aside.

Finish soup

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.

Toast ciabatta

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!)

Finish and serve

Divide soup between bowls. Cut Parmesan and garlic ciabatta into 1-inch slices. Serve alongside for dipping.