Italian Wedding Soup
Italian Wedding Soup
Despite the name, Italian Wedding Soup is not eaten at weddings but comes from the Italian phrase minestra maritata or “married soup”. It refers to the marrying of flavors and more specifically to the marriage of meat and greens which are the key components that make up the soup. The broth is flavorful and the soup is filled with wonderful textures. The recipe has a few components, but I promise they are all easy and the end result is so worth it!
This recipe kicked off my column, called The Art of Soups & Stews hosted on the Best of Vegan website. Check it out to find for more than 35 soups & stew recipes!
Serves 6
Ingredients
1 Medium Onion, diced (about 1 1/2 cups)
2 medium Carrots, diced
2 Ribs of Celery, diced
4 cloves Garlic, minced
5 oz Baby Spinach
6 cups (1420ml) Vegan Chicken Broth
2 cups (473ml) Water
1 cup (179g) dry Acini di Pepe Pasta ( or sub Israeli Couscous)
Salt & Pepper to taste
Vegan Parmesan and grilled crusty Bread for serving
Meatballs
8 oz (226 g) Vegan Ground Pork ( I used Omni)
8 oz (226 g) Vegan Ground Beef (I used Beyond Meat)
1/2 cup (55g) Onion grated or finely chopped
1/3 cup (5g) chopped Parsley
1 1/2 tsp (2-3 g) dried Oregano
1/3 cup (40g) Bread Crumbs
1 Flax Egg (1 tbsp (15g) ground Flax mixed with 3 Tbsp (45ml) Water)
Salt & Pepper to taste
Note: If you can’t find a Vegan ground Pork then use a full 1lb (452 g) of Vegan ground Beef
Directions
1. Make the meatballs by adding the vegan ground beef and vegan pork to a large bowl along with the bread crumbs, flax egg, parsley, oregano, parmesan cheese, salt & pepper. Mix well until thoroughly combined. Shape into small quarter size balls and place them onto a baking sheet until ready to saute.
2. In a large pot, heat the oil on medium heat. Add enough meatballs to cover the surface of the pan without overcrowding. Let the meatballs cook for 2-4 minutes before turning over to brown on the other side. Cook in batches until all of the meatballs are nicely browned. Remove them from the pot and set aside.
3. In the same pot add the onions and cook until translucent about 3-5 minutes. Add in the celery, carrots and cook for 5 minutes before adding salt, pepper and garlic. Allow everything to continue cooking until the garlic becomes fragrant, 1-2 minutes.
4. Add in the vegan chicken broth and water, mix well and cover the pot and lower the heat to medium low and simmer for 20 -25 minutes.
5. While the soup is simmering, cook the pasta according to package directions for al dente. Drain and set aside.
6. Add in the meatballs and spinach and cook until the spinach has wilted. Add the cooked pasta and mix well. Allow the soup to heat through before serving.
7. Serve with grated parmesan and grilled crusty bread.
