Mary Callan
Vegan Italian Meatball Wedding Soup
Herbed white bean meatballs act as a meaty stand-in in this reimagined version of this family-favorite soup.
August 17, 2024
This hearty, herb-infused plant-based soup from the Well-Fed Yogi blogger gets its name thanks to the marriage of vegetables and meat in a flavorful, slow-simmered broth. Traditional meatballs are swapped for hefty white bean-based vegan versions in this simple meal.
What you need:
For the meatballs:
1 (15-ounce) can cannellini beans, drained and rinsed
¼ cup nutritional yeast
1 teaspoon onion powder
1½ teaspoon garlic powder
1 teaspoon Herbes de Provence
½ teaspoon ground cumin
¼ teaspoon black pepper
⅓ cup wheat breadcrumbs
1 tablespoon tamari
Zest of 1 lemon
½ cup minced parsley
For the soup:
4 cups low-sodium vegetable broth
3 carrots, peeled and diced
3 stalks celery, diced
1 cup of farro, cooked according to package instructions
Juice of 1 lemon
1 tablespoon tamari
½ teaspoon miso
¼ cup finely chopped parsley, for topping
2 tablespoons finely chopped dill, for topping
What you do:
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- For the meatballs, in a large bowl, combine all ingredients well with a potato masher. Use a teaspoon to scoop mix and roll into a ball about 1¼ inches in size. Place on lined baking sheet. Repeat with remaining mixture.
- Spray meatballs lightly with cooking spray and place in oven to cook 15 minutes. Remove from oven, turn over, and cook for an additional 15 minutes or until golden.
- For the soup, into a soup pot, pour vegetable broth. Add chopped carrots and celery, bring to a boil, reduce to a simmer, and partially cover pot until vegetables are just tender. Remove from heat.
- Add farro, lemon juice, tamari, and miso, and stir well.
- Ladle into serving bowls then add meatballs to each. Sprinkle with parsley and dill and serve.
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