Vegetarian Italian Wedding Soup
This hearty Italian Wedding Soup is filled with savory and spice and everything nice. Vegetarian "cheatballs" replace the usual meatballs in this Italian fave.
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Servings: 4 -6
Ingredients
- 2 TBSP olive oil
- 1 yellow onion diced or roughly chopped
- 4 cloves of garlic sliced
- 1/2 tsp chili flakes optional
- 2 oz of thinly sliced carrots
- 2 cups sliced baby spinach
- Kosher salt + cracked black pepper
- 8 cups Vegetable broth
- in Vegetarian meatballs either store-bought or homemade; I used this recipe but made miniature balls and let them sit the fridge overnight to form well and stay together.
- 1/4 cup acini de pepe pasta 1/2 cup if you like it super noodle-y; if it gets too noodle-y for you, just add more broth
- Freshly grated romano or parmesan cheese
- Fresh parsley chopped
Instructions
- Heat olive oil in a stockpot.
- Add the garlic, onions and chili flakes; sauté until garlic is fragrant and onions are tender. Careful not to brown the garlic.
- Add carrots and spinach; sauté until the spinach wilts. Add a splash of vegetable broth is the stockpot dries out.
- Season with salt + pepper.
- Add the vegetable broth and bring to a boil.
- Add "cheatballs" + acini di pepe.
- Simmer on low until acini di pepe swells and becomes tender.
- Serve into bowls and garnish with freshly grated parm, chopped fresh parsley and a nice hunk of buttered bread.
Notes
Find the "Cheatballs" recipe here: https://www.killingthyme.net/2016/05/18/vegetarian-italian-meatballs/