This Vegan Italian Wedding Soup is complete with vegan meatballs, a rich soup broth, and tender acini di pepe pasta for a vegan twist on the classic! Perfect for weeknights or an easy plant-based meal prep.
Ingredients You’ll Need
For the meatballs
- Vegan ground beef: Used as the main protein in these vegan meatballs. We find store-bought vegan beef recreates the most authentic hearty, chewiness of traditional meatballs. Use any store-bought brand you love.
- Panko breadcrumbs: Helps bind the meatballs together while keeping them light and tender. You can also use Italian-style breadcrumbs, but they are difficult to find vegan.
- Vegan parmesan: Adds a savory, cheesy flavor to the meatballs, enhancing the richness of the dish. Both store-bought and homemade vegan parmesan cheese works well.
- Garlic: Fresh garlic provides additional depth of flavor and compliments the overall soup.
- Oil: Used for searing the meatballs and making them crispy on the outside. We recommend using your favorite olive oil.
For the Soup
- Aromatics: A classic blend of onion, carrots, celery, and garlic flavors the base of the soup and starts this recipe off right.
- Vegan chicken broth: Adds a richer, umami-packed flavor to the soup broth. Or, if you prefer, opt for a good vegetable broth.
- Dried oregano: Adds earthy notes that complement the aromatics in this wedding soup. If you have it, feel free to use 1 tablespoon of freshly chopped oregano.
- Acini di pepe: The pasta of choice for Italian wedding soup! If you’re unable to find it near you, try another short cut pasta like orzo pasta.
- Spinach: Adds a pop of freshness, color, and balances the richness in the broth and meatballs.
Make the Vegan Meatballs
- 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.
- 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
- 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.
- Add the broth. Pour in the broth, stir to combine, and bring the soup broth to a boil.
- 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.
- Finish cooking the meatballs. After 5 minutes, add the meatballs. Continue simmering until the pasta is al dente, another 3-5 minutes.
- 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.
- Serve. Serve this Vegan Italian Wedding Soup while warm with vegan parmesan and freshly chopped parsley. Enjoy!
Find the full printable recipe here: Vegan Italian Wedding Soup
