Italian Wedding Soup (Vegan)

We all have those days when soup sounds like the most satisfying meal ever. A warm comforting bowl of soup can really hit the spot. This recipe is a vegan version of Italian wedding soup. While looking through my fridge, I noticed that I had all of these ingredients, by chance. However, it's not a soup that I make very often as it can be a bit pricey, but it's definitely a great meal to have once in a while when you have the capacity to splurge.

Vegan Italian wedding soup served with a side of vegan garlic bread

Meatballs: 

2 Beyond Hot Italian Sausages 

8 oz (226 g) Beyond Meat Plant-Based Ground Beef 

1 tbsp aquafaba (chickpea water, egg substitute)

1 tbsp onion powder 

1 tbsp garlic powder

1 tsp vegan parmesan powder

1 tsp dried basil 

1 tsp dried oregano

1/2 tsp red pepper flakes (optional for heat) 

1/4 cup panko bread crumbs

 

Broth:

2 carrots 

1 large yellow onion 

2 stalks of celery 

4 cloves minced garlic

3 cups vegetable broth  

1/2 cup acini de pepe or orzo (I used orzo because that is what I had available)

4 oz spinach

1 tbsp garlic powder (optional)

 

Topping: 

Vegan Parmesan 

Fresh parsley

 

 

In a mixing bowl, knead together your Italian sausage links and plant-based ground beef. Once mixed well, add 1 tbsp of aquafaba, seasonings, and bread crumbs. Continue to mix and make into small meatballs of equal size (tip: use a scale if you have one available). Once the meatballs have been shaped, place in a large pot or dutch oven and begin cooking them on low heat, turning them occasionally.

 

As the meatballs brown in the pot, finely chop your mirepoix (carrot, onion, celery) and mince your garlic. Once the meatballs have browned on multiple sides, push them over and pour in your mirepoix and garlic. Let them cook in the juices of the meatballs (trust me, this allows a lot of flavor to retain)! As the onions begin to clear up, add your vegetable broth and bring to a boil. Then add your pasta. Italian wedding soup traditionally has acini de pepe, but I only had orzo available to me. After approximately 6 minutes, the pasta will have cooked through. Turn the heat off, coarsely chop your spinach and turn off the heat. The spinach will cook with the remaining heat from the soup. The serve your soup topped with fresh vegan Parmesan, parsley, or a garnish of your choice. Enjoy!