Make the Vegan Meatballs

1. Prep the meatballs. Add the vegan ground beef, breadcrumbs, parsley, vegan parmesan, garlic, salt, and black pepper to a large bowl. Use your hands to mix together until evenly combined. Form small meatballs, about 1 tablespoon each, and place on a baking sheet. We made 16. 
2. Sear the meatballs. Heat a large skillet over medium heat. Add the olive oil and some of the formed meatballs, leaving room between each. Allow to cook, tossing occasionally, until browned. This is just to sear the outside-the meatballs will finish cooking in the soup. Once all the meatballs are seared, set aside. You might have to cook in multiple batches.

Prepare the Soup

1. Sauté the aromatics. Heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the onion, carrots, celery, and salt. Sauté, stirring occasionally, until the vegetables are softened, about 8-10 minutes. Add the garlic and oregano, and sauté for another 1-2 minutes, until fragrant. 
2. Add the broth. Pour in the broth, stir to combine, and bring the soup broth to a boil. 
3. Add the acini di pepe. Once the soup broth is simmering, add the acini di pepe and lower the heat to a simmer. Cook, uncovered for 5 minutes. 
4. Finish cooking the meatballs. After 5 minutes, add the meatballs. Continue simmering until the pasta is al dente, another 3-5 minutes. 
5. Add the spinach and season to taste. Stir in the stopped spinach and cook until wilted. Taste and season with additional salt and black pepper as needed. 
6. Serve. Serve this Vegan Italian Wedding Soup while warm with vegan parmesan and freshly chopped parsley. Enjoy!