Italian Wedding Soup

This Vegan Italian Wedding Soup is a delightful blend of hearty greens, flavorful vegetable broth, and savory plant-based meatballs, making it an ideal comfort dish. Perfect for a cozy dinner, this soup is packed with nutrients and flavor, ensuring everyone will love it.

Ingredients

• Olive oil - 1 tablespoon
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Onion - 1 small, diced
• Garlic - 2 cloves, minced
• Vegetable broth - 4 cups
• Spinach - 100 grams, roughly chopped
• Zucchini - 1 small, diced
• Italian seasoning - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Nutritional yeast - 2 tablespoons
• Vegan meatballs - 200 grams
• Orzo pasta - 50 grams

Steps

1. In a large pot, heat the olive oil over medium heat. Add the diced carrot, celery, and onion, and sauté for about 5 minutes until softened.
2. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Pour in the vegetable broth and bring to a boil. Stir in the Italian seasoning, salt, and black pepper.
4. Add the diced zucchini and orzo pasta to the pot. Cook for about 8-10 minutes, or until the orzo is al dente.
5. Meanwhile, heat the vegan meatballs according to package instructions, then slice them in half.
6. Once the orzo is cooked, stir in the chopped spinach and nutritional yeast, and let it wilt for about 2 minutes.
7. Add the sliced vegan meatballs to the soup, stir well, and adjust seasoning if necessary.
8. Serve hot, garnished with additional nutritional yeast if desired.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 45 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from the vegetables.
• High in fiber, promoting digestive health.
• Plant-based protein from the vegan meatballs.

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