Vegetable Italian Wedding Soup
When it comes to comfort food, few dishes can compete with the hearty and heartwarming flavors of Italian wedding soup. Traditionally made with meatballs and chicken broth, we’ve put a compassionate and plant-based twist on this classic recipe to bring you a Vegan Italian Wedding Soup that’s every bit as satisfying and flavorful. Packed with nourishing ingredients and brimming with aromatic herbs, this soup is the embodiment of comfort in a bowl. Let’s dive into the delightful world of flavors, textures, and heartiness that this vegan version offers.
The Veggie “Meatballs”:
At the heart of any good Italian wedding soup are the meatballs. In our vegan rendition, we’ve crafted these tender “meatballs” using a combination of cooked brown lentils or quinoa, finely chopped spinach, onions, and a blend of dried herbs. A flax egg binder and a touch of nutritional yeast add depth to the flavor profile. These vegan “meatballs” are baked to golden perfection, offering a satisfying texture that’s surprisingly close to the traditional version.
The Savory Broth:
A fragrant and rich broth is key to the success of any soup. Our Vegan Italian Wedding Soup relies on a base of sautéed onions, carrots, and celery to build the foundation of flavor. Garlic adds its unmistakable aroma, and a good-quality vegetable broth brings a satisfying depth. As the soup simmers, these elements meld together to create a broth that’s both robust and comforting.
Leafy Greens and Pasta:
No Italian wedding soup is complete without its greens and pasta. We’ve chosen fresh spinach, but you can also opt for escarole for a more traditional touch. The greens are gently wilted in the simmering broth, adding a vibrant burst of color and a dose of vitamins to the mix. Small pasta, such as orzo, ditalini, or chickpea small shells add a delightful chewiness and absorb the flavors of the soup, making every spoonful a taste sensation.
Bringing It All Together:
As the vegan “meatballs,” greens, and pasta join forces in the savory broth, the symphony of flavors comes to life. Each spoonful is a harmonious blend of textures and tastes, where the earthiness of the “meatballs” meets the freshness of the greens and the richness of the broth.
Garnish and Final Thoughts:
To add a finishing touch of freshness and visual appeal, a sprinkle of chopped parsley graces the surface of each bowl. The vibrant green contrasts beautifully with the warm colors of the soup, inviting you to dig in.
In creating this Vegan Italian Wedding Soup, we’ve captured the essence of the classic dish while embracing the virtues of a plant-based lifestyle. This bowl of comfort is not only good for the body but also good for the soul, reminding us that nourishing food can be a source of joy and connection. So, whether you’re enjoying it on a chilly evening or sharing it with loved ones, this Vegan Italian Wedding Soup is a testament to the power of compassionate and delicious cooking.
Vegetable Italian Wedding Soup
Ingredients
Ingredients:
For the Veggie "Meatballs":
- 1 cup cooked quinoa or cooked lentils cooled
- 1/2 cup finely chopped spinach or kale
- 1/4 cup finely chopped onion
- 2 cloves garlic minced
- 1/4-1/2 cup breadcrumbs use gluten-free breadcrumbs if needed
- 2 tablespoons nutritional yeast optional, for added flavor
- 1 tablespoon ground flaxseed + 3 tablespoons water flax egg
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and black pepper to taste
For the Soup:
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 8 cups vegetable broth
- 1 cup small pasta such as orzo or chickpea shells
- 3 cups chopped spinach or escarole
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish
Instructions
Instructions:
Prepare the Veggie "Meatballs":
- In a small bowl, mix the ground flaxseed with water and let it sit for a few minutes to form a flax egg.
- In a larger bowl, combine the cooked quinoa or lentils, chopped spinach or kale, finely chopped onion, minced garlic, breadcrumbs, nutritional yeast, dried oregano, dried basil, salt, black pepper, and the prepared flax egg.
- Mix the ingredients well until everything is combined. Form small meatball-sized balls from the mixture and place them on a baking sheet lined with parchment paper.
Bake the Veggie "Meatballs":
- Preheat your oven to 375°F (190°C).
- Bake the veggie "meatballs" in the preheated oven for about 20-25 minutes, or until they are golden and firm to the touch. Set aside.
Prepare the Soup:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for about 5-7 minutes until the vegetables are softened.
- Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Pour in the vegetable broth and bring the mixture to a boil. Add the small pasta and cook according to the package instructions until al dente.
Add the Greens and "Meatballs":
- Once the pasta is cooked, add the chopped spinach or escarole to the soup and stir until wilted.
- Gently place the baked veggie "meatballs" into the soup.
Season and Serve:
- Allow the soup to simmer for a few more minutes to heat the "meatballs" through.
- Season the soup with salt and black pepper according to your taste.
Serve:
- Ladle the vegan Italian wedding soup into bowls. Garnish with freshly chopped parsley for added freshness.
- Enjoy your delicious and hearty vegan Italian wedding soup! It's a comforting dish that brings together the warmth of traditional flavors with wholesome plant-based ingredients.
Nutrition
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