Best Italian Wedding Soup Vegetarian Recipes

VEGAN ITALIAN WEDDING SOUP

Vegan Italian Wedding Soup image

Warm up on a chilly night with a bowl of this Vegan Italian Wedding Soup. It's brimming with veggies, pasta pearls, and savory vegan meatballs.

Provided by Melissa Huggins

Categories Soup

Time 30m

Number Of Ingredients 13

Ingredients

1 batch homemade vegan meatballs (, or store-bought *see note)
2 tablespoons olive oil
1 medium onion (, diced)
3 medium carrots (, diced)
2 stalks celery (, diced)
4 cloves garlic (, minced)
1 teaspoon dried thyme
2 bay leaves
10 cups vegetable broth (, low sodium)
3/4 cup acini de pepe pasta
1 teaspoon salt (, more to taste)
Fresh cracked pepper (, to taste)
2 cups kale (, chopped (sub spinach))

Steps:

In a large pot, heat oil over medium heat and add onion, carrots, and celery. Sauté until tender and about 5-6 minutes.
Add the garlic and saute for 1 minute until lightly browned.
Add dried thyme and cook for 30 seconds until fragrant.
Now add the broth, pasta, bay leaves, salt, and pepper. Turn heat up to get broth boiling and then turn down to a medium simmer. Cook for 8-10 minutes until pasta is al dente.
Add the chopped kale and cook for 1-2 minutes to soften. Taste for seasoning and add more if needed. Add meatballs to the bowls and ladle soup on top. See note for serving/topping ideas. Enjoy!

Nutrition Facts : ServingSize 1 bowl (2 cups), Calories 168 kcal, Carbohydrate 17 g, Protein 10 g, Fat 7 g, SaturatedFat 1 g, Sodium 426 mg, Fiber 1 g, Sugar 1 g

ITALIAN WEDDING SOUP (VEGETARIAN)

Italian Wedding Soup (Vegetarian) image

Before I became vegetarian, I loved Italian Wedding Soup, but I can't have it now, so I made this recipe for myself and I thought someones else might enjoy it.

Provided by vegetarianfreak

Categories Clear Soup

Time 50m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 13

Ingredients

1 onion, skin on
1 carrot, coarsely chopped
1 celery, coarsely chopped
6 cups water
1 tablespoon oregano
1/2 cup spinach
1/4 cup breadcrumbs
1/4 cup red pepper, finely chopped
1/4 cup finely chopped celery
1/4 cup finely chopped onion
1/8 cup finely chopped carrot
1/4 cup water
1 cup pasta

Steps:

Preheat oven to 350 degrees.
1. For the BROTH: Boil water. Put the onion, carrot, celery and in the water. Simmer for 30-60 minute
2. For the MEATBALLS: Put all meatball ingredients in a bowl and combine thoroughly. Form little balls and put on and un-greased baking sheet. Stick in the oven for 10 min or until slightly crispy.
3. In the last 10 minute of the simmer, add the spinach and pasta to the water. Cooking the pasta in the broth will give the pasta more flavor.
4. Add the 'meatballs' to the broth and cook for five minute.
5. Take out the onion and chop it. Use half to put in the soup. Save the other half. Serve warm.

Nutrition Facts : Calories 95.1, Fat 0.6, SaturatedFat 0.1, Sodium 58.8, Carbohydrate 19.4, Fiber 1.8, Sugar 2.7, Protein 3.2

ITALIAN WEDDING SOUP

Italian Wedding Soup image

For a warm bowl of Italian comfort, try Giada De Laurentiis' Italian Wedding Soup recipe, studded with tasty little beef-pork meatballs.

Provided by Giada De Laurentiis

Categories appetizer

Time 35m

Yield 8 servings

Number Of Ingredients 15

Ingredients

1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1 slice fresh white bread, crust trimmed, bread torn into small pieces
1/2 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
Freshly ground black pepper
12 cups low-sodium chicken broth
1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper

Steps:

To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.