The BEST Vegan Italian Wedding Soup! Filled with tiny browned meatballs, tiny pasta, fresh veggies and of course plenty of garlic. Comfort food for any day of the year!
- 40 teaspoon-sized vegan meatballs such as Beyond Meatballs
- 4 tablespoons olive oil separated
- 4 cloves garlic minced
- 2 large carrots diced
- 2 large celery diced
- 8 cups vegetable broth
- 1 head escarole chopped
- 1 cup small pasta such as acini di pepe, orzo, or ditalini
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Roll raw vegan meatballs into teaspoon size balls. If using Beyond Meatballs, divide each meatball into quarters and roll into tiny balls. Set aside.
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Add 2 tablespoons of olive oil to a frying pan on medium heat. Once hot, carefully add the meatballs to the pan.
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Cook the meatballs, continuously turning, for 7-8 minutes or until browned.
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Remove meatballs using a slotted spoon and place on a plate with paper towels to drain any extra oil.
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In a large soup pot, heat the remaining 2 tablespoons of olive oil over medium-heat. Add the minced garlic, chopped onion, diced celery, and diced carrots to the pot. Cook until soft, stirring frequently (about 10 minutes).
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Add the vegetable broth and bring to a boil. Add the pan-fried vegan meatballs, escarole, and small pasta* and stir to combine. Cook until pasta is al dente. Serve warm and enjoy!
*Sometimes we won't combine the small pasta with the main soup to prevent it from getting soggy or absorbing too much broth. We'll cook the pasta first and set it aside, adding a scoop as necessary.