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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.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

For the soup:
  • 1 tbsp olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 carrots diced
  • 2 celery stalks diced
  • 6 cups vegetable broth
  • 2 cups fresh spinach
  • 1/2 tsp dried thyme
  • Salt and pepper to taste
For the vegan meatballs:
  • 1 cup cooked lentils
  • 1/2 cup breadcrumbs
  • 2 tbsp nutritional yeast
  • 1 tbsp ground flax + 3 tbsp water flax egg
  • 1 tsp Italian herbs
  • Salt and pepper to taste

Method
 

  1. Preheat oven to 375°F (190°C). Mix lentils, breadcrumbs, nutritional yeast, flax egg, and spices. Shape into small meatballs.
  2. Bake meatballs 15–20 minutes until firm and lightly golden.
  3. Heat olive oil in a large pot; sauté onion, garlic, carrots, and celery for 5–6 minutes until fragrant.
  4. Pour in vegetable broth; bring to a gentle boil.
  5. Add baked meatballs; simmer 10 minutes.
  6. Stir in spinach and thyme; cook 2–3 minutes until wilted. Season with salt and pepper.
  7. 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.