Vegan Italian meatball wedding soup

This revamped version of a classic comfort food for the whole family features made with white and in place of traditional ground beef.


For the meatballs:

1 (15-ounce) can cannellini beans, drained and rinsed

¼ cup nutritional

1 teaspoon onion powder

1½ teaspoon powder

1 teaspoon Herbes de Provence 

½ teaspoon ground cumin

¼ teaspoon black pepper

⅓ cup wheat breadcrumbs

1 tablespoon tamari

Zest of 1 lemon

½ cup minced parsley

For the soup:

4 cups low-sodium vegetable broth

3 carrots, peeled and diced  

3 stalks celery, diced

1 cup of farro, cooked according to package instructions

Juice of 1 lemon

1 tablespoon tamari 

½ teaspoon miso

¼ cup finely chopped parsley, for topping

2 tablespoons finely chopped dill, for topping

How to prepare:

Turn the oven temperature up to 400 degrees. A baking sheet should be prepared with parchment paper.

To make the meatballs, place all of the ingredients in a large basin and thoroughly blend them with a potato masher. To measure out the mix, use a teaspoon, and then roll it into a ball that is approximately 1 1/4 inches in diameter. Place on a baking sheet that has been lined. Continue with the remaining portion of the mixture.

Cooking spray is used to give the meatballs a light coating before they are placed in the oven to cook for fifteen minutes. Take out of the oven, flip, and continue cooking for another 15 minutes, or until the other side is golden.

In preparation for the soup, add vegetable broth into a soup pot. After adding chopped carrots and celery, the pot should be brought to a boil, then the heat should be reduced to a simmer, and the lid should be partially covered until the veggies are just soft. Take the pan off the heat.

After adding the farro, toss in the lemon juice, tamari, and miso until completely combined.

Place meatballs in each serving bowl after ladling the stew into the bowls. After that, sprinkle some chopped parsley and dill on top, and serve.

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