Italian Wedding Soup (Edit recipe)

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It takes time to roll 50+ little meatballs, but it's worth your effort. Plump little vegetarian meatballs in a delicious and simple soup broth loaded with the cutest little noods, fresh spinach, and the perfect underlying heat.

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Original recipe

PREP TIME

35 minutes

COOK TIME

50 minutes

INGREDIENTS

29

Serves: 4

Ingredients

Meatballs

340 grams Plant-Based Ground Beef - Impossible
1 whole Egg, Large, free-range & organic, local is best.
0.5 whole Yellow Onion, grated
2 cloves Garlic, crushed & minced
1 pieces Sourdough Bread, torn in to small pieces
3 Tbsp Parsley, chopped
4 sprigs Thyme, Fresh, leaves removed & chopped
0.5 Tbsp Basil, Fresh, chopped
2 Tbsp Grana Padano Cheese, finely shredded
0.25 tsp Red Pepper Flakes
.25 tsp Himalayan Pink Salt

Soup

0.25 cup Extra Virgin Olive Oil
1 whole Yellow Onion, diced
3 whole Carrots, small, peeled & cut in to half moons
4 cloves Garlic, crushed & minced
4 sprigs Oregano, Fresh, leaves chopped
5 sprigs Thyme, Fresh
2 whole Bay Leaf
0.5 cup White Wine, I used Pinot Grigio
6 cups Vegetable Broth, I used Pres. Choice Plant-based Chik'n Broth
2 cups Water
1 whole Parmesan Rind, Any Hard Cheese Rind (Grana, Pecorino)
0.5 cup Stellette Pasta, Any Small Pasta
227 grams Baby Spinach
0.75 tsp Red Pepper Flakes
0.5 tsp Himalayan Pink Salt, More To Taste
1 whole Black Peppercorns, Ground Fresh, See Recipe

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Meatballs - Preheat oven to 425 F. Add everything together in a medium sized mixing bowl and mix together with your hands. Form heaping tsp. sized meatballs and place them on a parchment lined baking sheet that has been sprayed with cooking spray. Continue until all meatballs are formed, about 50 - 60 depending on how accurate your tsp. sized balls are. Bake for 6 minutes, flip, and continue another 3 - 4 until nice and brown on both sides. Remove from oven and cool until needed.
Soup - Begin heating the EVOO, garlic, and pepper flakes, in a large pot set to about medium heat. Once heated, let everything sizzle for 30 seconds before adding the thyme and oregano. Continue to cook another 30 seconds before adding the celery, onion, carrot, and a generous pinch of salt & pep.
Stir and cook 6 - 7 minutes until almost tender. Pour in the wine and drop in the cheese rind. Simmer until mostly reduced and then add the broth & water. Bring to a boil. Once boiled, add the bay leaves, & 1/2 tsp. Himalayan salt, cover, reduce heat to medium low, and simmer 15 minutes. Uncover and simmer another 15 minutes. Stir in the pasta and continue to simmer 6 - 8 minutes until pasta is al dente. Add the meatballs back to the soup along with the fresh spinach and a pinch of salt. Cook until meatballs have warmed through and spinach is wilted. Taste & adjust salt if desired & pluck out the rind, thyme sprigs, and bay leaves.
Serve each bowl garnished with fresh parsley and grana padano. ENJOY!

Notes

*1 This is an optional step, but I think it's also a very important one for building flavour in an otherwise simple broth. The cheese rinds cooks down adding a nutty, salty flavour to the soup. *2 - I used a small, star shaped pasta called Stellette No. 75. What's most important is that the shapes are small, no bigger than a dry orzo pasta for reference. Whatever you come across that's dainty and cute will work perfectly.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	507
Fat:	24 g
Carbohydrates:	50 g
Protein:	29 g
Cholesterol:	13 g
Sodium:	1799 mg
Fiber:	8 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated per serving.