Italian Wedding Soup

Italian Wedding Soup






Prep Time: 35 Min
Cook Time: 45 - 50 Min

Yields: 4 + Servings

WHAT YOU NEED

• Fresh Parsley - Garnish
• Grana Padano - Garnish

MEATBALLS

• 340g Impossible Beef
• 1 Large Free-Range Egg
• 1/2 Yellow Onion, grated
• 2 cloves Garlic, crushed & minced
• 1 Piece of Sourdough Bread
• 3 Tbsp. Fresh Parsley, finely chopped
• 4 sprigs Thyme, leaves removed & chopped
• 1/2 Tbsp. Fresh Basil, chopped
• 2 Tbsp. Grana Padano, grated
• 1/4 Tsp. Red Pepper Flakes
• 1/4 Tsp. Sea Salt

SOUP

• 1/4 C EVOO
• 1 Large Yellow Onion, diced
• 3 stalks Celery, diced
• 3 Carrots, peeled & cut into half moons
• 4 cloves Garlic, crushed & minced
• 4 sprigs Fresh Oregano, leaves removed & chopped
• 5 sprigs Fresh Thyme
• 2 Bay Leaves
• 1/2 C Dry White Wine
• 6 C PC Brand Plant-Based Chikn Broth
• 2 C Water
• 1 Hard Cheese Rind *1
• 1/2 C Dry Small Pasta Shapes *2
• 227g Fresh Spinach, chopped
• 3/4 Tsp. Red Pepper Flakes
• 1/2 Tsp. + Sea Salt
• Cracked Pepper

NOTES:
*1 - This is an optional step, but I think it's also a very important one for building flavour in an otherwise simple broth. The cheese rinds cooks down adding a nutty, salty flavour to the soup.
*2 - I used a small, star shaped pasta called Stellette No. 75. What's most important is that the shapes are small, no bigger than a dry orzo pasta for reference. Whatever you come across that's dainty and cute will work perfectly.

DIRECTIONS

• Meatballs - Preheat oven to 425 F. Add everything together in a medium sized mixing bowl and mix together with your hands. Form heaping tsp. sized meatballs and place them on a parchment lined baking sheet that has been sprayed with cooking spray. Continue until all meatballs are formed, about 50 - 60 depending on how accurate your tsp. sized balls are. Bake for 6 minutes, flip, and continue another 3 - 4 until nice and brown on both sides. Remove from oven and cool until needed.
• Soup - Begin heating the EVOO, garlic, and pepper flakes, in a large pot set to about medium heat. Once heated, let everything sizzle for 30 seconds before adding the thyme and oregano. Continue to cook another 30 seconds before adding the celery, onion, carrot, and a generous pinch of salt & pep.

• Stir and cook 6 - 7 minutes until almost tender. Pour in the wine and drop in the cheese rind. Simmer until mostly reduced and then add the broth & water. Bring to a boil. Once boiled, add the bay leaves, & 1/2 tsp. sea salt, cover, reduce heat to medium low, and simmer 15 minutes. Uncover and simmer another 15 minutes. Stir in the pasta and continue to simmer 6 - 8 minutes until pasta is al dente. Add the meatballs back to the soup along with the fresh spinach and a pinch of salt. Cook until meatballs have warmed through and spinach is wilted. Taste & adjust salt if desired & pluck out the rind, thyme sprigs, and bay leaves.
• Serve each bowl garnished with fresh parsley and grana padano. ENJOY!

HAPPY VEG