fbpx

Vegan Italian Wedding Soup

Vegan Italian Wedding Soup - The Vegan Rhino

Vegan Italian Wedding Soup - The Vegan Rhino 

Italian Wedding Soup has always been one of my favorite soups, especially growing up as a kid. Thanks to SunFlower Family, I’m able to recreate some awesome meatless meatballs using their sunflower haché, while keeping it 100% vegan. It’s packed with protein and a great alternative to tofu, tempeh, or seitan.

Vegan Italian Wedding Soup - The Vegan Rhino

Yield 54

Ingredients

3 (16 oz.) vegetable broth

2-1/4 cups chopped escarole

1 cup Acini de pepe or pearl couscous

“Meatballs”:

1 box Sunflower Haché

1 small onion, grated

2 Tbsp. avocado oil

1/3 cup fresh parsley, chopped

2 Tbsp. Bob’s Red Mill Egg Replacer + 4 Tbsp. filtered water, mixed

1-2 garlic cloves, minced

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/4 cup panko breadcrumbs

1 Tbsp. Nutritional yeast or parmesan cheese

Directions

  1. Preheat air fryer or oven to 350 degrees F.
  2. In a bowl, soak the haché according to the box instructions. Combine the onion, parsley, egg replacer, garlic cloves, salt, breadcrumbs, and nutritional yeast. Using a Tbsp., shape the mixture into 1-inch round “meatballs”; Set aside.
  3. In a large pot, bring the vegetable broth to a boil on medium-high heat. Add the acini de pepe, and escarole; Simmer on medium for 10 minutes, or until al dente.
  4. Using a 1 tsp. measuring spoon, roll meatless meatballs into rounds and place into air fryer.
  5. Cook “meatballs” for 10-12 minutes or until golden brown. Add to individual soup bowls with broth before serving.
  6. Serve warm

 

Chef’s tip: Add a can of mashed black beans or chickpeas! The meatballs will not hold together when cooking in the broth, so be sure to cook them in the oven.

Italian Wedding Soup

Italian Wedding Soup - The Vegan Rhino X Sunflower Family USA

Italian Wedding Soup - The Vegan Rhino X Sunflower Family USA

Italian Wedding Soup has always been one of my favorite soups, especially growing up as a kid. Thanks to Sunflower Family USA, I’m able to re create some awesome meatless meatballs using their sunflower haché. It’s packed with protein and a great alternative to tofu, tempeh, or seitan. This is one of the best Italian wedding soups I’ve had, and I’m here to tell you how easy it truly is to make this soup. It may just  be your new favorite thing to make!

Italian Wedding Soup - The Vegan Rhino X Sunflower Family USA

Yield 54

Ingredients

3 (16 oz.) vegetable broth 12 c

2-1/4 cups chopped escarole

1 cup Acini de pepe or pearl couscous

“Meatballs”:

1 box Sunflower Haché

1 small onion, grated

2 Tbsp. avocado oil

1/3 cup fresh parsley, chopped

2 Tbsp. Egg Replacer + 4 Tbsp. filtered water, mixed

1-2 garlic cloves, minced

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/4 cup panko breadcrumbs

1 Tbsp. Nutritional yeast or parmesan cheese

Directions

  1. Preheat air fryer or oven to 350 degrees F.
  2. In a bowl, soak the haché according to the box instructions. Combine the onion, parsley, egg replacer, garlic cloves, salt, breadcrumbs, and nutritional yeast. Using a teaspoon, shape the mixture into 1-inch round “meatballs”; Set aside.
  3. In a large pot, bring the vegetable broth to a boil on medium-high heat. Add the acini de pepe, and escarole; Simmer on medium for 10 minutes, or until al dente.
  4. Cook meatballs for 10-12 minutes or until lightly brown.
  5. Serve soup with meatballs added at the last minute.

 

Chef’s tip: Do not cook the meatballs in the soup or it will fall apart.