Vegan Italian Wedding Soup

• ▢ 1 batch homemade vegan meatballs , or store-bought (*see note)
• ▢ 2 tablespoons olive oil
• ▢ 1 medium onion , diced
• ▢ 3 medium carrots , diced
• ▢ 2 ribs celery , diced
• ▢ 4-5 cloves garlic , minced
• ▢ 1 teaspoon dried thyme
• ▢ 1 bay leaf
• ▢ 10 cups vegetable broth , low sodium (*see note)
• ▢ ¾ cup acini de pepe pasta , uncooked
• ▢ 1 teaspoon sea salt , more to taste
• ▢ Fresh cracked pepper , to taste
• ▢ 2 cups chopped kale (sub spinach)

• In a large pot, heat oil over medium heat and add onion, carrots, and celery. Sauté until tender and about 5-6 minutes.

• Add the garlic and saute for 30-60 seconds until fragrant.

• Add dried thyme and cook for 30 seconds until fragrant.

• Now add the broth, pasta, bay leaves, salt, and pepper. Turn heat up to get broth boiling and then turn down to a medium simmer. Cook for 8-10 minutes until pasta is al dente. 

• Add the chopped kale and cook for 1-2 minutes until wilted. Taste for seasoning and add more if needed. Remove bay leaf.

• Next, add the meatballs to the broth and gently cook for 1-2 minutes to heat throughout (*read note if you are using my homemade meatballs). Ladle soup in bowls and serve. See note for serving/topping ideas. Enjoy!

Store-Bought Vegan Meatballs:  I’ve used Gardein Vegan Meatballs and they were delicious in the soup. Make sure to cook according to package instructions before adding them to the soup (I usually airfry them). You can also make meatballs using Beyond or Impossible ground and add seasoning (or use their premade ones). Pan fry them on medium heat in oil, searing them on all sides before use. 

Homemade Vegan Meatballs: If you anticipate leftovers, I recommend adding only the number of meatballs you plan to eat in one sitting. When left in the broth for an extended period, the meatballs can become overly soft and lose their texture. This way, you can store the remaining meatballs separately and keep them firm for your next meal.

Pasta – If you can’t find acini de pepe, you can also use ditalini, stelline, or any type of tiny pasta. You can use orzo, but I recommend reducing the amount to ½ cup or adding more broth to the recipe so it doesn’t take over the soup. 

Broth: You can swap some of the broth for water if you want a milder flavor or to reduce the salt. The right balance depends on your taste and the brand you’re using. This soup will also work with vegan chicken broth.

Flavor Enhancer: For an extra layer of flavor, add 1 tablespoon of tomato paste to the pan along with the dried herbs. Sauté for 30-60 seconds then proceed with the recipe as written. 

Serving: Serve with crusty bread and top with Vegan Parmesan Cheese, Crushed Red Pepper Flakes, Fresh-Cut Parsley, Squeeze of Lemon, and Fresh-Cracked Pepper. 

Nutritional info doesn’t include the vegan meatballs. You can find that under my meatball recipe post or on the package if you use store-bought. 

Cook time doesn’t include homemade vegan meatballs.