Unbelievably Cozy Plant-Based Italian Wedding Soup
Servings 5 servings
Calories 300kcal
Ingredients
- for the baked mini meatballs: 16 oz beyond meat ground beef 3 tbsp gluten-free flour (such as chickpea flour, oat flour, or almond flour) 1 tbsp ground flaxseed (optional, for binding) 1 1/2 tsp italian seasoning 1 tsp garlic powder 1 tsp onion powder 1/2 tsp smoked paprika 1/2 tsp red pepper flakes (optional) 1 tsp dried parsley 1/2 tsp sea salt 1/4 tsp black pepper for the soup: 2 tbsp olive oil 1 small yellow onion, diced 2 large carrots, peeled and sliced 2 stalks celery, diced 3 cloves garlic, minced 10 cups vegetable broth 3/4 cup gluten-free stelline pasta 3-4 cups chopped kale (stems removed) 1 tsp dried oregano 1 tsp dried thyme 1 tsp dried parsley 1 tsp mediterranean or italian seasoning sea salt and black pepper to taste
Instructions
- prepare the mini meatballs: preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. in a mixing bowl, combine the beyond meat, gluten-free flour, ground flaxseed (if using), italian seasoning, garlic powder, onion powder, smoked paprika, red pepper flakes (if using), dried parsley, salt, and pepper. mix until evenly combined.
- roll the mixture into small 3/4-inch mini meatballs (you’ll get about 30-35 meatballs). bake for 12-15 minutes, until golden brown and firm.
- make the soup: in a large pot, heat olive oil over medium heat. add the onion, carrots, and celery, and sauté for 5-6 minutes until softened. add the garlic, oregano, thyme, dried parsley, and mediterranean or italian seasoning. cook for another minute until fragrant.
- pour in the vegetable broth and bring to a boil. reduce heat to a medium low and cook for 15 minutes.
- add the gluten-free stelline pasta and cook according to package instructions, stirring occasionally. during the last 2-3 minutes of cooking, stir in the chopped kale and let it wilt. add in the meatballs last and season the soup with salt and pepper to taste.