With crisp-edged plant-based meatballs, a bright, savory broth, and tender greens, it’ll satisfy any night of the week. Keep the pantry staples on hand and you can have this simmering in under an hour. Make it your own, and enjoy the kind of cozy feeling that lingers long after the bowl is empty.
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Vegetarian Italian Wedding Soup
Yield: 6 servings
For the Veggie Meatballs
- 1 15 oz can white beans (cannellini or great northern) drained and rinsed
- 1/2 cup breadcrumbs (Italian-style or plain)
- 1/2 cup finely grated Parmesan or vegetarian hard cheese
- 1 large egg or 1 flax egg for vegan (1 tbsp ground flax + 3 tbsp water)
- 2 tablespoons fresh parsley chopped
- 1 teaspoon dried Italian seasoning
- 1 clove garlic minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- olive oil for brushing meatballs
For the Soup
- 2 tbsp olive oil
- 1 medium onion finely chopped
- 2 carrots diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 8 cups low-sodium vegetable broth
- 1 Parmesan rind optional
- 1 cup small pasta acini di pepe, orzo, or small shells
- 4 cups chopped leafy greens baby spinach, escarole, or kale
- 1 tbsp lemon juice plus more to taste
- salt and pepper to taste
- fresh parsley chopped, for garnish
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Preheat to 400°F (200°C). Line a baking sheet with parchment and lightly brush with olive oil.
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In a bowl, mash the white beans with a fork until mostly smooth with a few small bits .Stir in breadcrumbs, Parmesan, egg, parsley, Italian seasoning, garlic, salt, and pepper. The mixture should be moist but hold together.
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Scoop into small 1-inch balls (about 20–24). Place on the sheet, brush tops with olive oil, and bake 15–18 minutes, turning once, until lightly browned and firm.
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In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 6–8 minutes, stirring, until softened. Add garlic and cook 30 seconds until fragrant.
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Pour in vegetable broth and add the Parmesan rind if using. Bring to a gentle boil, then reduce to a lively simmer for 10 minutes to meld flavors.
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Stir in the small pasta and simmer until al dente, usually 6–9 minutes depending on shape. Stir occasionally so it doesn’t stick.
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Stir in the chopped greens and baked meatballs. Simmer 2–3 minutes until the greens are tender and the meatballs are warmed through. Remove the Parmesan rind.
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Stir in lemon juice. Taste and adjust salt and pepper. Add more lemon if the broth needs brightness.
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Ladle into bowls and top with parsley and extra Parmesan. Serve hot.
FAQ
Can I make the meatballs ahead of time?
Yes. Bake them, cool completely, and refrigerate up to 4 days or freeze up to 3 months. Add to the simmering soup for a few minutes to warm through.