Italian Wedding Soup

Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
  • olive oil (for greasing)
  • 1 lb Beyond Meat™
  • 1/2 cup white bread (cut into ¼ inch pieces, soaked in water)
  • 1 small yellow onion (chopped)
  • 2 garlic cloves (chopped)
  • 1/2 cup freshly grated parmesan
  • 1 tbsp basil (chopped)
  • 2 tbsp flat-leaf parsley (chopped)
  • Kosher salt and freshly cracked black pepper (to taste)
  • Soup
  • 8 oz Explore Cuisine Red Lentil Risoni (1 box, cooked according to package directions)
  • 2 tbsp olive oil
  • 1 yellow onion (chopped)
  • 3 celery stalks (chopped)
  • 2 carrots (peeled and chopped)
  • 10 cup vegetable broth
  • 1 bay leaf
  • 1/2 bunch thyme
  • 8 oz fresh spinach leaves
  • Kosher salt and freshly cracked black pepper (to taste)
  • freshly grated parmesan (for garnish)
  • flat-leaf parsley (for garnish)
  1. Heat oven to 400 degrees. Prepare a sheet tray with foil and olive oil.
  2. To a large bowl, add beyond meat, soaked and squeezed out white bread, onion, garlic, parmesan, basil and parsley. Season with salt and pepper.
  3. Stir until all ingredients are distributed. Using a 1-inch ice cream scoop, scoop out meatballs on prepared sheet tray.
  4. Bake for 15-18 minutes until golden. Remove and set aside.
  5. Soup
  6. Meanwhile, prepare soup. Heat a large Dutch oven over medium-high heat.
  7. Add olive oil, onion, celery and carrots. Cook about 5 minutes and season.
  8. Add broth, thyme and spinach. Season. Bring to a simmer.
  9. Once simmering add meatballs to soup and pasta. Cook according to package directions.
  10. Taste for seasoning, serve in bowls and garnish with freshly grated cheese and fresh parsley.
Recipe Notes

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