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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
Ingredients
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
Instructions
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.
Notes
*I like Trader Joes or Nates meatless meatballs.