Wedding Soup (wfpb sos-free)

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

meatballs

🥗Healthier: chicken or turkey meatballs

💰Cheaper: vegetable meatballs

Vegetable meatballs provide a meat-free option.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is more affordable and has a long shelf life.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative with a neutral flavor.

Preheat the oven to 350°F.

In a food processor, add the drained lentils and chickpeas.

Add rolled oats, Italian seasoning, black pepper, and white miso paste to the food processor.

Blend the mixture until well combined, scraping down the sides as needed.

Form small meatballs from the mixture and place them on a baking tray.

Bake the meatballs in the oven for 25 minutes, flipping them halfway through.

Chop the carrots, celery, and onion.

In a large pot, add the chopped vegetables and 8 cups of vegetable broth.

Cook the vegetables until tender.

Add the spinach to the pot and cook until wilted.

Serve the soup with meatballs and pasta on the side, allowing people to add their desired amount.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens