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ITALIAN WEDDING SOUP
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Cuisine Italian
Available Time 40 min
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • MEATBALLS
  • olive oil for greasing
  • 1 lb Beyond Meat™
  • 1/2 cup white bread cut into ¼ inch pieces, soaked in water
  • 1 small yellow onion chopped
  • 2 garlic cloves chopped
  • 1/2 cup freshly grated parmesan
  • 1 tbsp Basil chopped
  • 2 tbsp flat-leaf parsley chopped
  • Kosher salt and freshly cracked black pepper to taste
  • SOUP
  • 1 box Explore Cuisine Red Lentil Risoni (cooked according to package directions)
  • 2 tbsp olive oil
  • 1 yellow onion chopped
  • 3 celery stalks chopped
  • 2 Carrots peeled and chopped
  • 10 cups vegetable broth
  • 1 bay leaf
  • 1/2 bunch thyme
  • 8 oz fresh spinach leaves
  • Kosher salt and freshly cracked black pepper to taste
  • Freshly grated parm (for garnish)
  • flat-leaf parsley (for garnish)
Cuisine Italian
Available Time 40 min
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
  • MEATBALLS
  • olive oil for greasing
  • 1 lb Beyond Meat™
  • 1/2 cup white bread cut into ¼ inch pieces, soaked in water
  • 1 small yellow onion chopped
  • 2 garlic cloves chopped
  • 1/2 cup freshly grated parmesan
  • 1 tbsp Basil chopped
  • 2 tbsp flat-leaf parsley chopped
  • Kosher salt and freshly cracked black pepper to taste
  • SOUP
  • 1 box Explore Cuisine Red Lentil Risoni (cooked according to package directions)
  • 2 tbsp olive oil
  • 1 yellow onion chopped
  • 3 celery stalks chopped
  • 2 Carrots peeled and chopped
  • 10 cups vegetable broth
  • 1 bay leaf
  • 1/2 bunch thyme
  • 8 oz fresh spinach leaves
  • Kosher salt and freshly cracked black pepper to taste
  • Freshly grated parm (for garnish)
  • flat-leaf parsley (for garnish)
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. MEATBALLS
  2. Heat oven to 400 degrees. Prepare a sheet tray with foil and olive oil.
  3. To a large bowl, add beyond meat, soaked and squeezed out white bread, onion, garlic, parmesan, basil and parsley. Season with salt and pepper.
  4. Stir until all ingredients are distributed. Using a 1-inch ice cream scoop, scoop out meatballs on prepared sheet tray.
  5. Bake for 15-18 minutes until golden. Remove and set aside.
  6. SOUP
  7. Meanwhile, prepare soup. Heat a large Dutch oven over medium-high heat.
  8. Add olive oil, onion, celery and carrots. Cook about 5 minutes and season.
  9. Add broth, thyme and spinach. Season. Bring to a simmer.
  10. Once simmering add meatballs to soup and pasta. Cook according to package directions.
  11. Taste for seasoning, serve in bowls and garnish with freshly grated cheese and fresh parsley.
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