Vegan Whole30 Italian Meatball Soup

Total time55 min

Prep time20 min

Cook time35 min

4.7

(25)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the meatballs

1 lb ground beef (80/20)
½ lb ground pork
Chef's tip
Use a plant-based ground product and cook according to package directions; add oil only if needed.
1 large egg
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
3 tbsp almond flour
2 tbsp fresh flat-leaf parsley, finely chopped
1 tsp dried oregano
½ tsp fennel seeds
¾ tsp kosher salt
¼ tsp black pepper

For the soup

2 tbsp olive oil
1 medium yellow onion, finely diced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced ¼-inch thick
4 cloves garlic, minced
1 can (28 oz) crushed tomatoes
4 cups 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.
1 tsp dried oregano
½ tsp red pepper flakes
½ tsp kosher salt, plus more to taste
2 medium zucchini, halved lengthwise and sliced into ½-inch half-moons
3 cups baby spinach

For serving

¼ cup fresh basil leaves, torn

Instructions

1
Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
2
In a large mixing bowl, combine the ground beef, ground pork, egg, almond flour, parsley, oregano, fennel seeds, salt, and pepper. Mix with your hands until just combined — do not overwork. Roll into 1.5-inch balls (about 24 meatballs) and arrange in a single layer on the prepared baking sheet.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!