- Super Easy
45 Total TimeTotal Time
This recipe is so easy to cook that we considered calling it “Elopement Soup.” Ha, just kidding. But seriously, our meaty Impossible™ Italian Wedding Soup lives up to its namesake. It’s the perfect marriage of flavors: earthy greens and delicious, savory meat made from plants—and it’s ready to eat in under an hour. Try it once, and it’s sure to become a midweek dinner staple. We also feel it’s the perfect warm-me-up soup after winter adventures.
Some people say you shouldn’t mess with tradition. We agree—which is why this soup sticks to the basics. Just juicy, mouthwateringly meaty Italian Impossible™ Meatballs Made From Plants (which are actually preferred to the leading Italian-style animal meatballs*), winter-hearty root veggies, bright celery, and tender orzo. Fresh baby spinach gives the soup some more structure, while a lemon balances the broth with a tangy zip.
And—sorry to bring up the meatballs again—this soup is also an excellent way to show what Impossible Meatballs can do (psst: they’re not just for spaghetti!). They come fully cooked, so they’re convenient to make—pop them in the oven while you prep your veg and orzo. And yes, they hold their meatball-ness, even in a bubbling broth. Feeling cheffy? Make your own meatballs made from scratch with Impossible™ Beef Made From Plants and our Impossible™ Italian Meatballs Recipe(opens in a new tab).
Once your soup is ready, top it with your favorite plant-based parmesan and serve with slices of rustic bread for dipping. Enjoy!
* In May 2022, a double-blinded test of 152 participants who regularly consume animal pork and/or beef in Chicago, Illinois, found that 81% preferred Impossible Meatballs Made From Plants, Italian style, when compared to the leading retail brand of Italian style meatballs from animals.
Check out the recipe ingredients to build your shopping list!
- 14 Ounce Package Impossible™ Meatballs Made From Plants, Italian
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Cup Diced yellow onion
- 1/2 Cup Diced carrots
- 1/2 Cup Diced Celery
- 3 Cloves Garlic, Minced
- 12 Cups Vegetable Stock
- 1 Cup Orzo, Ditalini, Tubetini, or Stars (your preferred small soup pasta)
- 5 Ounce package Fresh Baby Spinach
- 1 lemon, zested and juiced
- Kosher Salt and Freshly ground black pepper to taste
- 1/4 Cup Fresh Dill, chopped
- 1/2 Cup grated parmesan cheese
- 1 loaf crusty bread, sliced and toasted
Prepare Impossible Meatballs
Preheat oven to 350℉. Arrange frozen meatballs in a single layer on a parchment-lined baking tray. Bake for about 15 minutes or until hot and golden brown. Remove from oven, and set aside.
Make the Soup
Add the olive oil to a large soup pot over medium heat. Add onion, carrots, celery, and garlic, and sauté until tender, about 5 minutes. Stir in the vegetable stock and bring to a boil. Add your pasta of choice, and follow package directions to cook until al dente. Add the meatballs and simmer on low until completely warmed through, about 3 to 5 minutes.
Turn off the heat, and stir in spinach and lemon zest and juice, stirring to submerge and cook and the spinach and infuse the broth with lemon flavor. Taste the soup for seasoning and add salt and pepper to taste as desired.
Serve and Enjoy
Divide soup among four generous bowls or six smaller portions. Top with grated parmesan cheese and chopped fresh herbs. Serve with a crusty loaf for dunking. Enjoy!
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