Veggie Meatball Soup
Warm up with a comforting bowl of Veggie Meatball Soup, a hearty, plant-based twist on a classic favorite. This nourishing recipe features flavorful, homemade meatballs crafted from plant-based ground meat, seasoned with Italian herbs and garlic, and simmered in a rich tomato and vegetable broth. Packed with tender carrots, celery, and baby spinach, this soup is as nutritious as it is satisfying. Small pasta adds a delightful texture, while a sprinkle of fresh parsley or optional Parmesan cheese makes the perfect finishing touch. Ideal for weeknight dinners or meal prep, this vegan-friendly soup comes together in just under an hour and serves up to six portions of cozy, wholesome goodness. Whether you're seeking a meat-free main dish or simply looking to elevate your soup game, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 8 oz plant-based ground meat
- 0.5 cup breadcrumbs
- 2 tbsp plant-based milk
- 0.5 tsp garlic powder
- 1 tsp Italian seasoning
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, sliced
- 2 stalks celery stalks, sliced
- 3 cloves fresh garlic, minced
- 6 cups vegetable broth
- 1 14 oz can crushed tomatoes
- 3 cups baby spinach
- 1 cup small pasta (e.g., ditalini or orzo)
- 2 tbsp fresh parsley, chopped
- to taste Parmesan cheese (optional)
Instructions
In a mixing bowl, combine the plant-based ground meat, breadcrumbs, plant-based milk, garlic powder, Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well until evenly combined.
Roll the mixture into small meatballs, about 1 inch in diameter, and place them on a plate or tray.
Heat 1 tbsp of olive oil in a large pot over medium heat. Add the meatballs in batches and cook until browned on all sides, about 5-7 minutes. Remove the meatballs and set aside.
In the same pot, add the remaining 1 tbsp of olive oil. Add the diced onion, sliced carrots, and sliced celery. Sauté for 5-6 minutes until the vegetables begin to soften.
Add the minced garlic and cook for another 1 minute until fragrant.
Pour in the vegetable broth and crushed tomatoes. Season with the remaining 1/2 tsp salt and 1/4 tsp black pepper. Bring the mixture to a boil, then reduce the heat to a simmer.
Add the browned meatballs back into the pot and simmer for 15 minutes.
Meanwhile, cook the pasta separately according to the package instructions until al dente. Drain and set aside.
Stir the baby spinach into the soup and cook for an additional 2-3 minutes until wilted.
To serve, place a portion of cooked pasta into individual bowls. Ladle the soup with meatballs and vegetables over the pasta.
Garnish with freshly chopped parsley and a sprinkle of Parmesan cheese, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.3 g | 117% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 8026 mg | 349% | |
| Total Carbohydrate | 366.1 g | 133% | |
| Dietary Fiber | 44.8 g | 160% | |
| Total Sugars | 54.5 g | ||
| Protein | 118.4 g | 237% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1041 mg | 80% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 5364 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
