This vegan Italian wedding soup is so easy to make and absolutely delicious! Use your favorite vegan meatballs, and load it up with greens for a healthy dinner the whole family will love!
Cook the meatballs from whatever recipe you make until browned on the outside. They can be baked or cooked on a pan. If using premade ones like Beyond Meat, brown them on a pan over medium heat until cooked through and lightly browned on the outside. Set aside.
For the soup:
Sauté onion over medium heat with oil or broth until soft, about 2-3 minutes.
Add carrots, celery, garlic, wine, parsley, salt and pepper. Sauté until the carrots begin to soften, about 5 minutes.
Add the broth. Bring to a simmer.
Add the pasta, cook until soft. About 7-9 minutes depending on pasta used.
Add the spinach and meatballs, cook for a few minutes until spinach is wilted and meatballs are warm.
Serve with Parmesan and garnish with parsley if preferred.
Notes
If making your own meatballs, make them small, about 1 inch in diameter. Most recipes make larger ones (my own included).
If you buy premade meatballs, you can buy the regular size and then split them in half and roll them into a ball again before cooking.
You can also use my vegan sausage recipe and roll it into meatballs.
You can sub the orzo for Acini de pepe, ditalini or other small pasta shape. You can also sub with cous cous, quinoa, rice or even cauliflower rice for a lower carb option.
Warning: if you use gluten-free orzo, etc and leave it in the soup overnight it will make the soup thick and gelatinous due to the starch in it. It may be best to cook the orzo separately, rinse well and add as you eat it.
Add as many greens as you prefer, we like lots of greens!