Delicious + Easy Italian Wedding Soup
This hearty, plant-based twist on the classic Italian wedding soup features golden vegan meatballs made with herbs and oat milk, simmered in a savory broth with carrots, celery, kale, and pasta.
Servings 6
Calories 306kcal
Ingredients
For the meatballs:
- 396 gram 14 oz of your choice of vegan meat substitute
- ¾ cup finely chopped sweet white onion
- 3 large garlic cloves finely chopped
- 2 tbsp. olive oil
- ½ cup bread crumbs
- 3 tbsp. oat milk
- 1 tbsp. fresh oregano finely chopped
- 1 tbsp. fresh thyme finely chopped
- ¼ 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
- ½ tsp black pepper
- 1 heaped tsp vegetable stock paste
- 1 heaped tbsp. white miso paste
- 1 bay leaf
- 8 cups hot water
- ¼ - ⅓ 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.
Nutrition
Calories: 306kcal | Carbohydrates: 26g | Protein: 17g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 1361mg | Potassium: 361mg | Fiber: 7g | Sugar: 4g | Vitamin A: 4962IU | Vitamin C: 26mg | Calcium: 142mg | Iron: 18mg
