Vegetarian Whole30 Italian Wedding Soup

Total time1 hr

Prep time25 min

Cook time35 min

Tender, herb-flecked meatballs bring plenty of savory bite to this cozy, brothy soup, seasoned simply with oregano, garlic powder, and onion powder for that classic Italian-American flavor. They simmer alongside sweet diced carrots and celery in a deeply savory broth until everything melds together into one comforting bowl. Ribbons of spiralized zucchini stand in for pasta, soaking up the broth while keeping the soup light and satisfying, and a handful of wilted escarole adds just the right touch of bitterness to balance things out. A scattering of fresh parsley finishes each bowl with brightness and color. It's the kind of soup that feels like a hug in a bowl, and it makes a genuinely great option for a vegetarian table. Make a big batch — it only gets better as the flavors settle.

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Ingredients

6 servings

For the meatballs

1 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 (85% lean)
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.
1 large egg
3 tbsp almond flour
2 tbsp fresh flat-leaf parsley, finely chopped
1 tsp dried oregano
½ tsp garlic powder
½ tsp onion powder
½ tsp fine sea salt
¼ tsp black pepper

For the soup

2 tbsp olive oil
3 medium carrots, peeled and diced
3 stalks celery, diced
1 tsp garlic powder
8 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.
½ tsp fine sea salt, plus more to taste
¼ tsp black pepper, plus more to taste
4 medium zucchini, spiralized or cut into thin noodles
4 cups escarole, roughly chopped

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C) and line a rimmed baking sheet with parchment paper.
2
In a large mixing bowl, combine the ground pork, ground beef, egg, almond flour, parsley, oregano, garlic powder, onion powder, salt, and pepper. Mix with your hands until just combined — stop as soon as no streaks of egg or flour remain.

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