Delicious + Easy Vegan Italian Wedding Soup
Serves 6
20 mins prep
30 mins cook
50 mins total
For the meatballs:
For the Soup:
Toppings:
Prepare your meatballs by adding all your ingredients into a bowl, mix well using your hands and create ping pong sized balls. It should yield around 20-22.
Heat a cast-iron skillet or pan on high and lightly grease with olive oil spray. You want to add your meatballs to the skillet or pan when you see smoke rising. Cook for around 2 minutes on each side or until perfectly golden all around. Keep a close eye on the balls to avoid any unnecessary burning.
Remove them from the pan and set aside.
For the soup, heat olive oil in a large pot on medium-high heat for around 30 seconds before adding the onion. Cook for 5 minutes, stirring often, before adding the carrots and celery. Cook for 6-7 minutes or until the onions are translucent and the carrots are al dente.
Turn the heat to high and add your garlic, salt, pepper, vegetable stock paste, miso paste and your bay leaf. Gently stir till the vegetables are completely coated.
Pour in the water and bring to a boil. Once boiling, reduce heat to medium.
To the pot, add the par-cooked meatballs and pasta. Cook the acini de pepe as instructed on the package.
Once the pasta is cooked, add the fresh kale and parsley.
Serve with fresh thyme, lots of lemon and vegan parmesan.
