Italian Wedding Soup with Vegan Meatballs
4

Serves 6

Heat-and-serve simple and full of flavor, our Whole Kitchen™ Vegan Meatballs make a great substitution that will please the whole family. The recipe name is actually a mistranslation of minestra maritata, which refers to the "marriage" of greens and meatballs in the soup.

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    Ingredients: 
    • 1 (15 ounce) can Italian-style diced tomatoes with garlic, oregano and basil
    • 6 cups organic vegetable broth
    • 4 ounces elbow pasta
    • 1 (16 ounce) package vegan meatballs
    • 3 cups fresh organic spinach, roughly chopped
    • 2 teaspoons dried Italian seasoning
    • Sea salt and ground black pepper
    • 2 tablespoons grated Parmesan cheese (optional)
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    Method: 

    Bring the tomatoes and broth to a boil in a large pot over medium-high heat. Simmer 10 minutes. Add pasta, meatballs, spinach and Italian seasoning and cook until the pasta is tender and meatballs are cooked through, about 8 minutes. Season to taste with salt and pepper. Ladle into bowls and serve. Sprinkle with Parmesan if desired.

    Nutritional Info: 
    Per Serving:310 calories (79 from fat), 9g total fat, 0.33g saturated fat, 3mg cholesterol, 1400mg sodium, 34g carbohydrate (5g dietary fiber, 7g sugar), 18.5g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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