Vegan Italian Wedding Soup Recipe

Vegan Italian Wedding Soup Recipe

I am happily welcoming the crisp fall air this year! One of the reasons I enjoy the colder months is because of my family’s love of soup.

My husband’s absolute favorite kind of soup is Italian wedding soup. Which makes me happy…because it’s pretty healthy as long as you are putting your focus into making a healthy meatball. Traditional Italian wedding soup calls for beef or pork meatballs. I make turkey meatballs for my husband – but for myself, I love adding in my homemade vegan chickpea meatballs.

Whether you are vegan, vegetarian, or just looking for a healthy soup recipe – this Vegan Italian Wedding Soup recipe is packed with nutritious goodness. There are absolutely no “fake” or processed ingredients in this soup. It is made with real, whole foods.

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I personally love the chickpea meatballs because they are delicious and super healthy. Check out the health benefits of chickpeas here.

How to Make Vegan Italian Wedding Soup

Firstly, I make sure I have my meatballs made. The chickpea meatballs should be made ahead of time, or at least popped in the oven, before you make this soup so they will be ready to go when the soup is finished – It’s a pretty quick recipe. You can of course use any kind of vegan meatball.

Then, I cook my orzo pasta. It is important to under-cook the pasta by a few minutes so it doesn’t get mushy when you simmer it in the soup. I don’t cook it completely with the soup because then the orzo would suck up all the stock.

The base of this soup is simply a veggie broth. You can easily make homemade vegetable stock. I usually opt for a low-sodium, organic veggie broth from the store.

I add the broth, water, fresh baby spinach, the orzo, and a bunch of delicious Italian seasonings to a big pot and bring it to a boil. You can also add carrots and chopped fresh onions if you wish.

I highly recommended using fresh baby spinach because it doesn’t have the weird aftertaste that frozen or canned spinach has.

After simmering for ten minutes, the spinach will be wilted, the orzo cooked through, and the soup ready to eat!

Ladle that delicious vegan Italian wedding soup into a bowl and top with your vegan meatballs! I do not simmer my meatballs in the soup because they have a tendency to break apart or get really mushy.

I always recommend buying organic ingredients when you can. Read: Why Should You Buy Organic?

Vegan Italian Wedding Soup Recipe

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Ingredients

• vegan chickpea meatballs
• 8 cups vegetable stock
• 2 cups water
• 4 cups fresh baby spinach
• 3 cups orzo pasta
• 1 tablespoon garlic powder
• 1/2 tablespoon onion powder
• 2 teaspoons parsley
• 1 teaspoon basil
• 1/2 teaspoon marjoram
• 1/2 teaspoon oregano
• salt and pepper to taste

Instructions

• Make or prep your vegan meatballs.
• Cook orzo slightly under-cooked (a couple of minutes under the recommended cooking time on the package).
• Add vegetable stock, water, spinach, orzo, and remaining ingredients (garlic, onion, parsley, basil, marjoram, oregano, salt, and pepper) to a pot.
• Bring to a boil, cover, and turn the heat on low to simmer for ten minutes.
• Warm meatballs and serve them on top of each bowl of soup - letting them simmer with the soup can cause them to get mushy.
• Enjoy.

Notes

This can be frozen. I recommend keeping the pasta and meatballs separate from the soup if freezing.

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