Plant-Based Italian Wedding Soup
Plant-Based Italian Wedding Soup
Ingredients
For the Plant-Based Meatballs
- 1 pound plant-based ground
- 1/4 cup fresh parsley, finely chopped
- 1/2 cup plain breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable broth
For the Soup
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic, cloves, minced
- 1 teaspoon Calabrian chili paste
- 1 teaspoon dried Italian seasoning
- 1/2 cup dry white wine
- 8 cups vegetable broth
- 1 cup ditalini pasta
- 1 head escarole, roughly chopped
- 1/4 cup fresh parsley, chopped
For Serving
- 1/4 cup plant-based Parmesan cheese, grated, for garnish
- freshly ground black pepper, as needed
- 1/2 lemon, cut into wedges, for serving
- crusty bread, toasted, for serving, as needed
Instructions
- 1
Prepare the plant-based meatballs: In a large mixing bowl, combine the plant-based ground, finely chopped fresh parsley, plain breadcrumbs, garlic powder, onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons vegetable broth. Mix thoroughly until well combined. Roll the mixture into small, 1-inch meatballs.
⏱️ 15 min
- 2
Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 8 minutes.
⏱️ 8 min
- 3
Add garlic, chili, and herbs: Stir in the minced garlic, Calabrian chili paste, and dried Italian seasoning. Cook for 1 minute until fragrant.
⏱️ 1 min
- 4
Deglaze and add broth: Pour in the dry white wine and scrape up any browned bits from the bottom of the pot. Add the 8 cups of vegetable broth and bring the mixture to a gentle simmer.
⏱️ 5 min
- 5
Cook the meatballs: Gently drop the prepared plant-based meatballs into the simmering broth. Cook for 5-7 minutes, or until they are firm and cooked through.
⏱️ 7 min
- 6
Add the pasta: Stir in the ditalini pasta. Cook according to package directions, usually 8-10 minutes, or until al dente.
⏱️ 10 min - 7
Wilt the greens: Add the roughly chopped escarole and chopped fresh parsley to the soup. Stir until the greens have wilted, about 2 minutes.
⏱️ 2 min
- 8
Serve: Ladle the hot soup into bowls. Garnish each serving with grated plant-based Parmesan cheese, freshly ground black pepper as needed, and a squeeze of fresh lemon juice from the wedges. Serve immediately with toasted crusty bread on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Plant-Based Italian Wedding Soup
Ingredients
For the Plant-Based Meatballs
- 1 pound plant-based ground
- 1/4 cup fresh parsley, finely chopped
- 1/2 cup plain breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable broth
For the Soup
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic, cloves, minced
- 1 teaspoon Calabrian chili paste
- 1 teaspoon dried Italian seasoning
- 1/2 cup dry white wine
- 8 cups vegetable broth
- 1 cup ditalini pasta
- 1 head escarole, roughly chopped
- 1/4 cup fresh parsley, chopped
For Serving
- 1/4 cup plant-based Parmesan cheese, grated, for garnish
- freshly ground black pepper, as needed
- 1/2 lemon, cut into wedges, for serving
- crusty bread, toasted, for serving, as needed
Instructions
- 1
Prepare the plant-based meatballs: In a large mixing bowl, combine the plant-based ground, finely chopped fresh parsley, plain breadcrumbs, garlic powder, onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons vegetable broth. Mix thoroughly until well combined. Roll the mixture into small, 1-inch meatballs.
⏱️ 15 min - 2
Sauté the aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 8 minutes.
⏱️ 8 min - 3
Add garlic, chili, and herbs: Stir in the minced garlic, Calabrian chili paste, and dried Italian seasoning. Cook for 1 minute until fragrant.
⏱️ 1 min - 4
Deglaze and add broth: Pour in the dry white wine and scrape up any browned bits from the bottom of the pot. Add the 8 cups of vegetable broth and bring the mixture to a gentle simmer.
⏱️ 5 min - 5
Cook the meatballs: Gently drop the prepared plant-based meatballs into the simmering broth. Cook for 5-7 minutes, or until they are firm and cooked through.
⏱️ 7 min - 6
Add the pasta: Stir in the ditalini pasta. Cook according to package directions, usually 8-10 minutes, or until al dente.
⏱️ 10 min - 7
Wilt the greens: Add the roughly chopped escarole and chopped fresh parsley to the soup. Stir until the greens have wilted, about 2 minutes.
⏱️ 2 min - 8
Serve: Ladle the hot soup into bowls. Garnish each serving with grated plant-based Parmesan cheese, freshly ground black pepper as needed, and a squeeze of fresh lemon juice from the wedges. Serve immediately with toasted crusty bread on the side.
⏱️ 2 min