Vegan Italian Wedding Soup Recipes

Steps:

• NOTE: The meatballs need to be prepared differently for this soup. Omit 1 Tablespoon of the olive oil and replace it with 1 tablespoon of water. We want to make the meatballs smaller for this soup so instead of making the meatballs with 2 tablespoons for each meatball measure them out using 1/2 a tablespoon. Also, cook 10 minutes on each side instead of 15 minutes like the recipe originally states.
• In a large pot sweat the onion, mushrooms and garlic with the olive oil and 2 tablespoons of the soy sauce, on medium heat, until the onions are transparent. Add to the pot the water, kale, cooking sherry, fennel, Italian seasoning, garlic and onion powder, bay leaf, sugar and liquid smoke and the rest of the soy sauce. Cook this for 25 to 30 minutes, until the kale gets done, on medium heat, covered. The last 5 minutes of cooking add the corkscrew noodles.
• Last, add the meatballs and tomato sauce and turn the heat up to high and cook an additional 3 minutes.

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.