Italian Wedding Soup with Spinach and Meatballs Recipe
Italian Wedding Soup convinces you plant-based meals can sparkle without begging for attention or cheese.
Spinach pirouettes gracefully, hiding in a cozy broth while vegan “meatballs” steal the flavor spotlight.
Carrots and celery crash the party, pretending they weren’t just shoved in for health brownie points.
Herbs whisper sweet nothings into your nose, proving aromatics never lie about charm or taste.
Sip slowly, admire your soup’s confidence, and remember: comfort food this elegant deserves compliments, a relaxed smirk, and maybe a cheeky Instagram story.
Italian Wedding Soup with Spinach and Meatballs Recipe
A vegan twist on Italian Wedding Soup with tender spinach, plant-based meatballs, and aromatic vegetables for ultimate comfort.
Ingredients
Method
- Preheat oven to 375°F (190°C). Mix lentils, breadcrumbs, nutritional yeast, flax egg, and spices. Shape into small meatballs.
- Bake meatballs 15–20 minutes until firm and lightly golden.
- Heat olive oil in a large pot; sauté onion, garlic, carrots, and celery for 5–6 minutes until fragrant.
- Pour in vegetable broth; bring to a gentle boil.
- Add baked meatballs; simmer 10 minutes.
- Stir in spinach and thyme; cook 2–3 minutes until wilted. Season with salt and pepper.
- Serve hot, with extra herbs if desired.
Notes
Nutritional Values (per serving)
- Calories: 210
- Total Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 10g
Vitamins & Minerals (per serving)
- Vitamin A: 40%
- Vitamin C: 15%
- Calcium: 8%
- Iron: 20%
- Folate: 25%
Notes & Tips
- Bake meatballs in advance for quicker meal prep.
- Add small pasta like orzo or acini di pepe for traditional flair.
- Adjust herbs for extra aromatic punch.
- Serve with a sprinkle of nutritional yeast for cheesy flavor without dairy.
- For richer broth, simmer with extra vegetables like zucchini or mushrooms.
