Recipe Adaptations

Vegan

Tiny meatballs are the essential ingredient of any Italian wedding soup, so use a plant-based meat substitute to prepare the “meat” balls.  We find this soup is delicious with plenty of escarole and leaving out the meatballs as well.

You Will Also Need:

• 14 oz. Package non-meat Italian sausage
• 1 Tbsp. Water
• 2 Tbsp. olive oil
• 1 medium onion, chopped
• 8 cups vegetable broth (64 oz.)
• ½ head escarole, chopped (4 cups) or 5 oz. fresh Spinach, chopped

Here’s What You Do:

Preparing the non-meat Meatballs:

1. To form meatballs easily, keep a small bowl of cold water nearby and dip fingers between rolling meatballs.
2. In a medium sized bowl, mix contents of smaller packet of breadcrumb seasoning mixture, meat substitute and water.    Form 60-70 small “meat” balls.  Set aside in refrigerator, or freezer, until ready to add to the soup.

  Preparing the Soup:       

1. In a 6-quart pot, heat oil over medium low heat.  Add onion and saute for 5 minutes and stir in the contents of the vegetable seasoning packet.
2. Add broth, stir, and bring to boil. 
3. Add Plant-based meatballs, cover, and simmer 20 minutes.
4. Uncover, bring soup to a boil.  Stir in tiny pasta from soup mix and escarole or spinach.
5. Return to simmer, cover, and cook 10 minutes.  If soup is too thick, add 1-3 cups water, if needed and serve.

Slow Cooker

Here’s What You Do:
Recommended slow cooker size: 4 quart.

Preparing the Meatballs:

1. Follow directions for preparing the meatballs.

Preparing the Soup:

1. Place broth, chopped onion, meatballs, and contents of the larger seasoning packet into the bowl of 4-6 quart slow cooker.
2. Set the heat on low and let simmer  6 to 7 hours covered.
3. Add pasta packet, cover and continue to cook for 45 minutes longer and serve.

Additional Tips:
If prefer not to add the escarole, may use 8 cups of broth instead of 10 cups.

Pressure Cooker

We do not have a specific Pressure Cooker recipe for this soup at this time.

Recipe Variations

We don’t currently have a recipe variation for this soup, please send us yours!

Cooking & Nutrition Tips

Remember these are soup-starter mixes, you can’t go wrong! Feel free to omit any of our recommended additions and/or add any of your favorites!

• To boost vegetables, add 1 1/2 cups chopped squash with escarole. To vary vegetables, substitute 1 bulb chopped fennel for onion.
• To reduce sodium: use a low-sodium broth, bone broth, or stock.
• For added protein: add a can of your favorite bean (black, chickpea, navy, etc), chicken breast, or other plant-based protein option.
• For added nutrition: look in your fridge/garden and add any vegetables you have on hand!