Italian Wedding Soup with Vegan Meatballs

Italian Wedding Soup with Vegan Meatballs

Serves 6

Ready-to-eat vegan meatballs make this filling soup a snap to pull together. The recipe name is actually a mistranslation of minestra maritata, which refers to the "marriage" of greens and meatballs in the soup.

  • 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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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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