Spring Italian Meatball Soup

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A Note from Feedfeed

This easy vegan soup is a hearty and comforting dish made with plant-based Italian-style meatballs and vegetable broth, with added flavors of garlic and chili flakes. The soup is topped with garlic-panko bread crumbs and freshly grated vegan parmesan for a perfect finishing touch.

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  • Recipe Card
Prep time 10mins
Cook time 1hr
Serves or Makes: 3

Recipe Card

Meatballs and Soup:

ingredients

  • 1 package Crave House Italian-Style Meatballs, thawed
  • 2 tablespoons avocado oil
  • 1 medium onion, diced
  • 6 cloves garlic, minced
  • 2 teaspoons kosher salt, plus more to taste
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red chili flakes
  • 1/4 cup dry white wine
  • 5 cups vegetable broth
  • 1 parmesan rind (optional)
  • 1 15-ounce can cannellini beans, drained
  • 2 cups spinach
  • 3 tablespoons parmesan cheese or vegan parmesan, freshly grated

Garlic-Panko Bread Crumbs

ingredients

  • 1 1/2 teaspoons avocado oil
  • 1 clove garlic, grated
  • 1/4 cup panko bread crumbs or gluten free breadcrumbs

For the Meatballs:

Method

  • Step 1

    Preheat oven to 375°F. Bake Crave House Italian-Style Meatballs on baking sheet in center rack of oven for 18-24 minutes or until internal temperature reads 165°F. Remove from oven and set aside.

For Garlic-Panko Bread Crumbs:

  • Step 1

    Heat oil in a saucepan over medium heat. Add garlic and cook for 1 minute. Add panko bread crumbs and stir constantly until panko is golden brown. Remove panko from saucepan and place in a bowl. Set aside.

For Soup:

  • Step 1

    Heat oil in a Dutch oven over medium heat. Add onion, garlic, salt, oregano and chili flakes. Cook until softened, about 6-8 minutes.

  • Step 2

    Add wine and cook for 1 minute. Add vegetable broth and parmesan rind. Bring to a boil, then lower heat to a simmer. Cook for 25 minutes, allowing the flavors to meld.

  • Step 3

    Taste broth and adjust seasoning with salt if necessary. Add beans and cook for 8 minutes longer. Add meatballs and cook for 2 minutes.

  • Step 4

    Turn off heat and add spinach, stirring until leaves are wilted. Serve in bowls topped with panko and parmesan. Enjoy!