Vegan Italian Meatball Soup Recipe | Cook With Us | Well+Good
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On this week’s Cook With Us, Kelly Leveque is recreating a classic Italian meatball soup without any meat! It’s got all of the flavor of the traditional dish, but it’s 100% plant-based, and PACKED with veggies. It’s both healthy and satisfying. But, can our guest make the dish in under 30 minutes? Watch to learn the recipe, and find out! ???? #vegetarianmeatballs #italianmeatballsouprecipe #wellandgood
VEGETARIAN ITALIAN MEATBALL SOUP RECIPE:
MEATBALLS
1 tsp olive oil
1 medium shallot (minced)
3 cloves garlic (minced)
1 Tbsp flaxseed meal
1 tbsp of olive oil,
1 1/2 cups cooked + cooled lentils (cooked in vegetable stock)
1 1/2 Tbsp dried Italian seasonings
1/4 cup fresh Italian parsley
1 Tbsp tomato paste
1 tbsp nutritional yeast
5-6 Tbsp vegan parmesan cheese (plus more for coating)
~1/4 tsp Sea salt and black pepper to taste
2 tbsp of almond flour
In a frying pan, sauté garlic and shallots in 1 tbsp of olive oil. Pulse lentils, 1 tsp olive oil, sautéed garlic and shallot, Italian seasonings, flax meal, parsley and tomato paste. Roll into balls and dust with almond flour. Sauté balls in a frying pan until golden brown, 6-8 mins. Add sauce and heat over meatballs.
Soup
2 teaspoons extra virgin olive oil
1/2 cup chopped yellow onion
1cup 1/4 inch diced celery
2 garlic cloves, minced
8 cups vegetable broth
2 (14.5 ounce) cans petite diced tomatoes
1 rosemary sprig
2 bay leaves
1 tablespoon minced fresh basil
1 tablespoon chopped fresh parsley
2 zucchinis, zoodled
Pink himalayan salt and freshly ground black pepper
Directions:
1. Preheat over to 400F
2. To prepare the soup, in a dutch oven over medium-high heat, heat the olive oil. Add the onion, carrots, celery, and garlic and saute until tender and fragrant, 4 to 6 minutes. Add the broth, tomatoes, rosemary, bay leaves, basil, and parsley. Cover, bring to a simmer over medium-high, turn the heat to low, and simmer for 30 minutes.
3. Remove the bay leaves and rosemary. Add the meatballs and zoodles, cover and simmer for 5 minutes, until the meatballs and zoodles are heated through. Season with salt and pepper to taste and serve.
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Italian Wedding Soup
This comforting and classic Italian soup is made with pork and beef meatballs, greens, and tiny pasta. It's ready in about an hour from start to finish, great for a weeknight meal!
Printable recipe:
Italian Wedding Soup | Tara Evans
Hey everyone! I am back with Roman, as well as Franco and a surprise appearance by Gus to show you how to make Italian Wedding Soup! What would be better to make during the cold winter months!
*Side note... yes, the lighting in this video is crap... I now know that filming at night is just not gonna work with my current setup so just know that I am learning from each video I make and working to keep improving the quality of these videos each and every week!
This soup turned out so tasty and the whole family really enjoyed it. If you decide to make it, please let me know what you thought!
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Easy 3 Ingredient Tomato Soup Recipe - Our favorite tomato soup!
Our favorite tomato soup recipe! You wouldn’t think that three ingredients (butter, onion, and tomato) can come together to make such a velvety and delicious tomato soup, but let me tell you. They can.
You wouldn’t think that three ingredients — butter, onion and tomato — can come together to make such a velvety and delicious tomato soup, but let me tell you. They can!
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Italian Wedding Soup
Visit for the recipe. You can have a most comforting and nutritious soup in 3 hours or in 1 hour, depending on whether you have chicken stock in your freezer or pantry. Get a large bunch of escarole (grown in a mucky soil, rich in minerals) and make 'escarole' the star of this meal.
Chicken Vegetable Soup Recipe
Our chicken vegetable soup recipe uses rotisserie chicken, frozen veggies, and pasta, for the easiest meal ever. ⬇️⬇️???????? CLICK FOR RECIPE ????????⬇️⬇️ #chickensoup #chickenvegetablesouprecipe #vegetablesoup
PRINT THE RECIPE ➡️
Ingredients ⬇️
1 regular sized rotisserie chicken , pulled apart without skin – about 4 cups chopped
1 tablespoon unsalted butter
1 medium yellow onion, diced
8 cups chicken stock
salt, – to taste
4 ounces ditalini pasta
24 ounces mixed vegetables, 2 12 ounce bags
15.5 ounce can fire roasted garlic diced tomatoes
1 tablespoon shredded parmesan cheese
2 teaspoons lemon juice
1/4 teaspoon black pepper
Instructions ⬇️
Prep: Pull the rotisserie chicken apart; discard the skin and using kitchen shears, or a knife, cut the chicken into bite size pieces.
Melt the butter in a large pot over medium heat. Add the diced onion, a dash of salt and cook until the onion is tender and starts to turn golden brown.
Add the chicken stock and increase the heat to medium-high, bring to a boil.
Mix in the pasta, frozen vegetables and tomatoes. Cook for about 7-8 minutes, just until the pasta is done.
Stir in the Parmesan cheese, lemon juice, chicken and pepper; cook for 1 more minute. Taste for seasoning add salt to taste.
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