Yields: 4 Servings Prep Time: 10 Mins Cook Time: 30 Mins Total Time: 40 Mins


0/21 Ingredients
Adjust Servings
  • Soup


0/9 Instructions
  • Heat oven to 400 degrees. Prepare a sheet tray with foil and olive oil.
  • To a large bowl, add beyond meat, soaked and squeezed out white bread, onion, garlic, parmesan, basil and parsley. Season with salt and pepper.
  • Stir until all ingredients are distributed. Using a 1-inch ice cream scoop, scoop out meatballs on prepared sheet tray.
  • Bake for 15-18 minutes until golden. Remove and set aside.
  • Soup
  • Meanwhile, prepare soup. Heat a large Dutch oven over medium-high heat.
  • Add olive oil, onion, celery and carrots. Cook about 5 minutes and season.
  • Add broth, thyme and spinach. Season. Bring to a simmer.
  • Once simmering add meatballs to soup and pasta. Cook according to package directions.
  • Taste for seasoning, serve in bowls and garnish with freshly grated cheese and fresh parsley.


Cooking Tip: Rinse under cold water after draining to stop the cooking.