Veggie Meatball Soup

Warm up with a comforting bowl of Veggie Meatball Soup, a hearty, plant-based twist on a classic favorite. This nourishing recipe features flavorful, homemade meatballs crafted from plant-based ground meat, seasoned with Italian herbs and garlic, and simmered in a rich tomato and vegetable broth. Packed with tender carrots, celery, and baby spinach, this soup is as nutritious as it is satisfying. Small pasta adds a delightful texture, while a sprinkle of fresh parsley or optional Parmesan cheese makes the perfect finishing touch. Ideal for weeknight dinners or meal prep, this vegan-friendly soup comes together in just under an hour and serves up to six portions of cozy, wholesome goodness. Whether you're seeking a meat-free main dish or simply looking to elevate your soup game, this recipe is sure to become a family favorite!

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 8 oz plant-based ground meat
• 0.5 cup breadcrumbs
• 2 tbsp plant-based milk
• 0.5 tsp garlic powder
• 1 tsp Italian seasoning
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, sliced
• 2 stalks celery stalks, sliced
• 3 cloves fresh garlic, minced
• 6 cups vegetable broth
• 1 14 oz can crushed tomatoes
• 3 cups baby spinach
• 1 cup small pasta (e.g., ditalini or orzo)
• 2 tbsp fresh parsley, chopped
• 0 to taste Parmesan cheese (optional)

Directions

Step 1

In a mixing bowl, combine the plant-based ground meat, breadcrumbs, plant-based milk, garlic powder, Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well until evenly combined.

Step 2

Roll the mixture into small meatballs, about 1 inch in diameter, and place them on a plate or tray.

Step 3

Heat 1 tbsp of olive oil in a large pot over medium heat. Add the meatballs in batches and cook until browned on all sides, about 5-7 minutes. Remove the meatballs and set aside.

Step 4

In the same pot, add the remaining 1 tbsp of olive oil. Add the diced onion, sliced carrots, and sliced celery. Sauté for 5-6 minutes until the vegetables begin to soften.

Step 5

Add the minced garlic and cook for another 1 minute until fragrant.

Step 6

Pour in the vegetable broth and crushed tomatoes. Season with the remaining 1/2 tsp salt and 1/4 tsp black pepper. Bring the mixture to a boil, then reduce the heat to a simmer.

Step 7

Add the browned meatballs back into the pot and simmer for 15 minutes.

Step 8

Meanwhile, cook the pasta separately according to the package instructions until al dente. Drain and set aside.

Step 9

Stir the baby spinach into the soup and cook for an additional 2-3 minutes until wilted.

Step 10

To serve, place a portion of cooked pasta into individual bowls. Ladle the soup with meatballs and vegetables over the pasta.

Step 11

Garnish with freshly chopped parsley and a sprinkle of Parmesan cheese, if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	(2818.6g)

Amount per serving	% Daily Value*
Calories	2644.4

Total Fat 91.3g	0%
Saturated Fat 24.7g	0%
Polyunsaturated Fat 6.9g
Cholesterol 25mg	0%
Sodium 8026.3mg	0%
Total Carbohydrate 366.1g	0%
Dietary Fiber 44.8g	0%
Total Sugars 54.5g
Protein 118.4g	0%

Vitamin D 18.5IU	0%
Calcium 1040.9mg	0%
Iron 28.6mg	0%
Potassium 5364.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.8%

Protein: 17.2%

Carbs: 53.1%