Vegan Italian Wedding Soup
This Vegan Italian Wedding Soup is a cozy, comforting dish made with vegan meatballs, and acini de pepe pasta. It’s a hearty, nourishing, soup for cold weather.
Equipment
Ingredients
- 1 Batch Seitan Meatballs OR ½ Batch Oil Free Vegan Meatballs for GF; I used my seitan meatballs rolled into a smaller size
- 1 Medium Yellow Onion small diced
- 4 Stalks Celery small diced
- 3 Medium Carrots small diced
- 6 Cloves Garlic minced
- 1 Bay Leaf
- ½ Teaspoon Salt
- ⅛ Teaspoon Pepper
- 8 Cups Vegetable Stock
- ½ Cup Acini de Pepe
- ¼ Cup Chopped Fresh Parsley
Instructions
- Prepare the seitan meatballs.
- While the meatballs are baking, in a large pot or dutch oven, sauté the onion, celery, and carrots over medium heat for about 5 minutes, until the veggies start to soften. Stir occasionally to prevent sticking.
- Stir in the garlic, bay leaf, salt, and pepper. Cook for 30 seconds.
- Add the broth and bring to a boil.
- When the broth is boiling, add the pasta and cook at a boil according to the package instructions.
- Serve the soup. Add meatballs by the bowl and garnish with parsley. Only add meatballs to dish as needed for serving or they will get soggy - store meatballs separately.
Nutrition
Calories: 191kcal | Carbohydrates: 32g | Protein: 15g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 2249mg | Potassium: 569mg | Fiber: 8g | Sugar: 6g | Vitamin A: 6121IU | Vitamin C: 11mg | Calcium: 107mg | Iron: 3mg