Vegan Parmesan Italian Wedding Soup

Total time1 hr

Prep time25 min

Cook time35 min

This cozy, comforting soup builds a fragrant base of diced onion, carrot, and celery, simmered in a well-seasoned broth until every vegetable turns tender and sweet. Tiny acini di pepe pasta cooks right in the pot, soaking up flavor while it turns silky and just tender. Garlic, fresh parsley, and dried oregano bring warmth and depth to every spoonful, and a generous handful of baby spinach wilts in at the end for color and freshness. Small, herb-flecked bites are baked separately until golden, then folded into the soup so they stay tender and packed with flavor in every ladleful. It’s the kind of dish that tastes like it simmered all day, perfect for a chilly night, and it fits neatly into a vegan spread. Serve it steaming hot with crusty bread on the side for a full, satisfying meal.

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Ingredients

6 servings

For the meatballs

½ lb ground pork
CHi Organic Plant-Based Ground Pork Original Hungry Planet Plant-Based Ground Pork, Vegan Omnipork Ground Plant-Based Prok-Style Ground
See all
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
½ lb ground beef (80/20)
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
⅓ cup plain breadcrumbs
3 tbsp whole milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
¼ cup grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
2 cloves garlic, minced
2 tbsp fresh flat-leaf parsley, finely chopped
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper

For the soup

1 tbsp olive oil
1 medium yellow onion, finely diced
3 medium carrots, peeled and finely diced
3 stalks celery, finely diced
3 cloves garlic, minced
8 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
¾ cup acini di pepe pasta (or orzo)
4 cups baby spinach, roughly chopped
salt and pepper, to taste

For serving

grated parmesan cheese, for serving (optional)
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.

Instructions

1
Preheat the oven to 400°F (205°C) and line a rimmed baking sheet with parchment paper or foil.
2
In a large mixing bowl, combine the ground pork, ground beef, breadcrumbs, milk, Parmesan, garlic, parsley, oregano, salt, and pepper. Mix with your hands until just combined — do not overwork the mixture. The milk-soaked breadcrumbs act as the binder in place of egg, keeping the meatballs tender.

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