Vegan Italian Wedding Soup
Vegetarian Times Issue: October 1, 2008 p.75
A longtime vegetarian (and soup lover), Jennifer Lang of Oakland Park, Fla., was inspired to make a veg version of Italian wedding soup, she says, “because I’d see it on restaurant menus, and I could never order it because it always had meat.” This recipe received an honorable mention in our 2008 Reader Recipe Contest.
Directions
1. Heat 2 Tbs. olive oil in large pot over medium-high heat. Add onion and minced garlic; sauté 5 minutes, or until beginning to soften. Stir in carrot and celery, and cook 5 minutes more, or until onion is soft and just beginning to brown. Add oregano, basil, and parsley, and cook 1 minute. Stir in broth, and bring to a boil.
2. Reduce heat to medium, add ditalini, and cook at low boil 5 minutes, or half of cooking time stated in ditalini package directions. Add meatballs, reduce heat to medium-low, and simmer 10 minutes.
3. Meanwhile, heat remaining 2 Tbs. oil in skillet over medium heat. Add remaining garlic clove, and crush with wooden spoon in oil while heating. Add spinach; cook 3 to 5 minutes, turning constantly so spinach becomes evenly coated and wilted, but still bright green. After meatballs have simmered, add spinach and lemon juice to soup, and season with salt and pepper.
ingredient list
Serves 6
4 Tbs. olive oil, divided
1 medium white or yellow onion, finely chopped (1 cup)
2 cloves garlic, minced (2 tsp.), plus 1 whole clove, peeled, divided
¾ cup diced carrot
¾ cup diced celery
1 Tbs. Simply Organic Oregano
1 Tbs. Simply Organic Basil
1 Tbs. Simply Organic Parsley
6 cups low-sodium vegetable broth
¾ cup ditalini pasta
1 pkg. vegan meatballs, defrosted (18 small meatballs)
1 5-oz. pkg. fresh spinach
2 Tbs. fresh lemon juice
Nutritional Information
Per :
| Calories |
234 |
| Protein |
9g |
| Total Fat |
11.5g |
| Saturated Fat |
2g |
| Carbs |
25g |
| Choelsterol |
0mg |
| Sodium |
499mg |
| Fiber |
6g |
| Sugar |
5g |
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This soup is fabulous! It's easy to make (I even leave off the spinach at times and it's still good!), delicious and inexpensive! A real winner-thanks!
Please, please, please, use Escarole in your soup instead, which is better suited to this recipe than spinach. I am a first generation American-Italian. Every year we eat this soup on special occasions and we use escarole. We do not call it Italian Wedding Soup we call it Escarole soup. It was never called Italian Wedding Soup - this is a mistranslation of the meaning and name of the soup.
This soup is so yummy. I made it exactly per the recipe but added pepper. I could eat it all day long.