There is nothing more comforting to me than a warm bowl of Italian wedding soup, especially when it's packed with hearty plant-based ingredients and fresh herbs. This vegan version brings together tender mini "meatballs" (gluten-free!), delicate orzo and a savory vegetable broth for a cozy, satisfying meal.
Despite the name, Italian wedding soup is not traditionally served at weddings. The "wedding" actually refers to the marriage of meat and leafy greens that come together in one flavorful broth. Classic versions typically feature beef or pork meatballs, but I've made it completely plant-based (and gluten-free)!
I use my classic vegan Italian meatballs made with walnuts, oats, caramelized onion, brown rice, mushrooms and plenty of Italian seasoning. They are hearty, flavorful and unbelievably plant-based. When I pan fry them in a cast iron skillet, they get beautifully crisp on the outside while staying tender inside.
I also use gluten-free orzo as the tiny pasta in place of acini de pepe or pastina, but you can use any small pasta you like. I originally tested cooking the orzo directly in the soup, but it absorbed too much liquid and threw off the texture. Now I always cook it in a separate pot, which is absolutely worth it to keep the broth perfectly balanced.
Ingredients
Instructions
1. Pan-fry mini versions of the vegan meatballs using a teaspoon. The key is to keep them compact and round and sear them on all sides (not just the top and bottom).
2. Cook the orzo according to package instructions.
3. Warm avocado oil in a dutch oven and sauté the onions and seasonings until slightly caramelized.
4. Add the garlic and sauté on low heat for another 5-10 minutes.
5. Add the carrots and celery and sauté for 5 minutes.
6. Add water, bring to a boil and then reduce to a simmer.
7. Stir in the cooked orzo, vegan meatballs, spinach and basil and remove from heat. Enjoy!
This soup truly eats like a full meal. You get protein from the meatballs, carbohydrates from the orzo, and plenty of vegetables from the carrots, celery, onions, garlic, spinach and fresh basil. I love serving it with crispy socca on the side for added protein!
Recipe Tips
- Prep the vegan meatballs ahead of time. The meatballs involve caramelizing onions and cooking brown rice. If you can prep those components in advance, pulling the soup together on a busy weeknight is much easier!
- Keep the meatballs small. I love forming mini meatballs so you get more in every spoonful. It makes each bite perfectly balanced and extra satisfying.
- Add vegan heavy cream for added body. If you want a slightly creamy, luxurious finish, I recommend stirring in a splash of vegan heavy cream. It adds richness and even a bit more plant-based protein, creating a velvety broth.
This recipe makes a generous batch, which is perfect for meal prep or feeding a crowd. It's cozy and filling while still feeling elevated. It's everything I love about the classic, but reimagined in a wholesome, plant-based way that my whole family truly enjoys!
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Vegan Italian Wedding Soup with Homemade Meatballs
- Total Time: 1 hour
- Yield: 8 1x
- Diet: Gluten-Free, Vegan
Description
There is nothing more comforting to me than a warm bowl of Italian wedding soup, especially when it's packed with hearty plant-based ingredients and fresh herbs. This vegan version brings together tender mini "meatballs" (gluten-free!), delicate orzo and a savory vegetable broth for a cozy, satisfying meal.
Ingredients
- 1 batch of these vegan meatballs, but portioned smaller using a teaspoon so they're "mini" meatballs
- 2 tbsp avocado oil, divided
- 1 small sweet onion, diced (or 2 shallots)
- 1 tbsp salt (plus more to taste)
- 2 tsp Italian seasoning
- ¼ tsp black pepper
- 1 head garlic, minced
- 4 large carrots, thinly sliced on the diagonal
- 3 large celery stalks, diced
- 8 cups filtered water
- 2 handfuls fresh baby spinach, roughly chopped
- 1 cup fresh basil leaves (large stems removed), diced
- 1 cup uncooked orzo or 3 cups of cooked orzo (cook this separately in a pot of water according to orzo package instructions)
Instructions
- Prepare the mini vegan meatballs if not already done in advance.
- Cook the orzo in boiling water in a small saucepan according to package instructions.
- Add avocado oil, onions and seasonings (salt, Italian seasoning, pepper) to a dutch oven. Sauté for 15-20 minutes, stirring occasionally, until slightly caramelized.
- Add garlic and sauté 5 minutes on low, being careful not to burn.
- Add carrots, celery and sauté 5 minutes.
- Add water, bring to a boil, then cover and reduce to a simmer until carrots are soft.
- Stir in the cooked orzo, meatballs, spinach and basil. Remove from heat.
- Taste and adjust the salt and pepper. Serve topped with vegan parmesan and more basil.
Notes
Since this soup uses small pasta, you might also love my Italian Penicillin Soup, another cozy bowl made with tiny pasta that is perfect for sick days or whenever you need extra comfort!
- Prep Time: 15
- Cook Time: 45
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
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