Italian Wedding Soup with Vegan Meatballs - Vegan
The Vegan Italian Wedding Soup with Chickpea Meatballs is the perfect fusion of Italian tradition and modern plant-based cuisine. This soup is brimming with colorful diced vegetables, tender acini di pepe pasta, and vibrant green spinach, all brought together with the rich and savory profiles of chickpea-based vegan meatballs. Each spoonful offers a harmony of textures and flavors, making it a satisfying and wholesome meal.
Ingrédients
- 1 tablespoon olive oil
- 1 onion, onion, finely chopped
- 2 medium carrots, diced
- 2 stalks stalks celery, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 cup acini di pepe pasta
- 1/2 cup fresh parsley, chopped
- 4 cups baby spinach
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 cup canned chickpeas, drained and rinsed
- 1/4 cup breadcrumbs
- 1/4 cup nutritional yeast
- 1 tablespoon ground flaxseed
- 2 tablespoons water
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onion, carrots, and celery. Cook until the vegetables are tender, about 5-7 minutes.
- Add the garlic and cook for another minute until fragrant.
- Pour in the vegetable broth and bring to a boil.
- Add the acini di pepe pasta, salt, black pepper, dried thyme, dried oregano, and dried basil. Reduce the heat and let simmer for about 10 minutes, or until the pasta is al dente.
- While the soup is simmering, prepare the vegan meatballs. In a food processor, combine the chickpeas, breadcrumbs, nutritional yeast, ground flaxseed, water, garlic powder, onion powder, smoked paprika, salt, and black pepper. Pulse until the mixture comes together and forms a dough.
- Roll the mixture into small meatballs, about 1 inch in diameter.
- In a skillet, heat a little oil over medium heat. Add the meatballs and cook until they are browned on all sides.
- Add the meatballs and baby spinach to the soup. Cook for another 5 minutes, or until the spinach is wilted and the meatballs are heated through.
- Stir in the fresh parsley and adjust the seasoning if necessary.
- Serve hot and enjoy!
Nutrition
Serving: 100gCalories: 250kcalCarbohydrates: 42gProtéines: 12gFat: 6gSucre: 3g
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