Ingredients
For the meatballs:
396 gram (14 oz) of your choice of vegan meat substitute
3/4 cup finely chopped sweet white onion
3 large garlic cloves, finely chopped
2 tbsp. olive oil
1/2 cup bread crumbs
3 tbsp. oat milk
1 tbsp. fresh oregano, finely chopped
1 tbsp. fresh thyme, finely chopped
1/4 cup fresh parsley, finely chopped
1 tsp umami spice (optional, I used Trader Joe’s)
1 tsp. sea salt
1 tsp fresh cracked pepper
For the Soup:
2 tbsp olive oil
1 large white onion, finely chopped
2 medium-sized carrots, small cube
3 celery sticks, small cube
3 cloves of garlic, pressed or crushed or finely chopped
1 tsp salt
1/2 tsp black pepper
1 heaped tsp vegetable stock paste
1 heaped tbsp. white miso paste
1 bay leaf
8 cups hot water
1/4 – 1/3 cup acini de pepe or any small pasta
3 cups fresh black kale, finely chopped
handful fresh parsley, finely chopped
Toppings:
1 tbsp. fresh thyme
lemon juice
vegan parmesan cheese
Instructions
Prepare your meatballs by adding all your ingredients into a bowl, mix well using your hands and create ping pong sized balls. It should yield around 20-22.
Heat a cast-iron skillet or pan on high and lightly grease with olive oil spray. You want to add your meatballs to the skillet or pan when you see smoke rising. Cook for around 2 minutes on each side or until perfectly golden all around. Keep a close eye on the balls to avoid any unnecessary burning.
Remove them from the pan and set aside.
For the soup, heat olive oil in a large pot on medium-high heat for around 30 seconds before adding the onion. Cook for 5 minutes, stirring often, before adding the carrots and celery. Cook for 6-7 minutes or until the onions are translucent and the carrots are al dente.
Turn the heat to high and add your garlic, salt, pepper, vegetable stock paste, miso paste and your bay leaf. Gently stir till the vegetables are completely coated.
Pour in the water and bring to a boil. Once boiling, reduce heat to medium.
To the pot, add the par-cooked meatballs and pasta. Cook the acini de pepe as instructed on the package.
Once the pasta is cooked, add the fresh kale and parsley.
Serve with fresh thyme, lots of lemon and vegan parmesan.
Notes
Substitute fresh oregano for 1 tsp dry oregano spice.
Substitute fresh thyme for 1 tsp dry thyme spice.
Substitute fresh parsley for 1 1/2 tbsp. dry parsley spice.
Miso paste is completely optional.
If you prefer your soups more brothy, add more water but consider things like salt, unami and depth. You will likely need to add more salt, vegetable stock paste and miso.
How much white wine would you recommend and when would you include it?
Hey! Sorry, I don’t know if I don’t see it hun but I can’t remember adding it to this recipe.
This is just what I was looking for! A recipe for wedding soup using the vegan ground meat substitute to make meatballs and I love that the broth has miso for flavor – great idea! Going to try this today since I happen to have all these ingredients on hand. Yay!
Let me know how it goes, Deena!
Made this with my sister last night and she said it was hands down the best wedding soup she’s ever had, vegan or not haha. I couldn’t find any small pasta at the store so I used rice pilaf instead and that worked fine. We topped with shredded vegan parm and lemon. Will definitely be making again! 😊♥️🌱
★★★★★
YESSSS!! Thank you so much for the love, this makes me so happy!!!
What kind of meat substitute did you use for them? 🙂
I used Lightlife!
Another favorite of mine!! This soup is hearty and so easy to make. Love it
★★★★★
Isn’t it just so fabulous!
Such a yummy comforting soup to make while stuck inside!
★★★★★
It is just sooo good!