Italian Wedding Soup (Vegan)

 Italian Wedding Soup

Italian Wedding Soup (Vegan)

This is a delicious and hearty soup. Meat eaters and vegetarians alike will love this comforting soup. Leftovers freeze well.
Servings: 4


  • 1 1/2 TBSP olive oil
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1 medium carrot finely diced
  • 1 rib celery finely diced
  • 1 TSP fennel salt or regular salt
  • 1 TSP cracked black pepper
  • 7 cups vegetable broth
  • 2 TSP dried oregano
  • 1 TSP dried marjarom
  • 1/2 TSP crushed red pepper flakes optional
  • 1 cup Isreali couscous
  • 12-15 meatless meatballs*
  • 1 bunch spinach carefully washed
  • 2 TBSP parsley chopped
  • Juice of 1/2 lemon optional


  • Heat olive oil on medium heat in a large dutch oven or soup pot.
  • Add onion, carrot, and celery and sweat vegetables until onions are translucent.
  • Add garlic, salt, and pepper and sautee for another minute.
  • Add broth and bring to a boil.
  • Boil for 10 minutes, then add oregano, marjoram, red pepper flakes, couscous and meatballs.
  • Return to a boil and boil for 10 more minutes.
  • Remove from heat and add spinach, parsley and lemon.
  • Serve immediately.


*I like Trader Joes or Nates meatless meatballs.

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