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vegan italian wedding soup

Vegan Italian Wedding Soup

  • Author: Kate Kasbee
  • Prep Time: 40 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 batch of mini vegan meatballs (recipe follows)
  • 1 tablespoon olive oil
  • ½ yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 3 celery stalks, diced
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • A few twists of black pepper
  • 3 garlic cloves, finely chopped
  • 6 cups vegetable broth
  • ⅔ cup acini de pepe or orzo
  • 3 ounces escarole, baby spinach, or another leafy green
  • Freshly cracked black pepper

For the mini vegan meatballs:

  • ¾ cup gluten-free old fashioned rolled oats 
  • 2 tablespoons ground flaxseed
  • 3 tablespoons water
  • 2 cups cauliflower florets
  • 1 cup cooked lentils (I used the steamed lentils from Trader Joe’s)
  • ¼ cup fresh parsley, finely chopped
  • ¼ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon oregano
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • 2 tablespoons olive oil, for cooking

Instructions

For the mini vegan meatballs

For the soup


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