Italian Wedding Soup with Plant-Based Meat

Name: Italian Wedding Soup with Plant-Based Meat
Yield: Serves 4 to 6
Cuisine: Europe, Italian
Ingredients: 1 tablespoon, extra-virgin olive oil; 1 , fennel bulb, stalks discarded, bulb halved, cored, and chopped; 1 , onion, chopped; 4 , garlic cloves, smashed and peeled; ¼ ounce, dried porcini mushrooms, rinsed; ½ cup, dry white wine; 1 tablespoon plant-based or traditional, Worcestershire sauce; 4 cups, vegetable broth; ½ cup, panko bread crumbs; 4 teaspoons finely grated, onion; ¾ teaspoon, dried oregano; ½ teaspoon, garlic, minced to paste; ¼ teaspoon, ground fennel; ¼ teaspoon, table salt; ⅛ teaspoon, pepper; 12 ounces, plant-based ground meat; 12 ounces, kale, stemmed and cut into ½-inch pieces (6 cups); 2 , carrots, peeled and sliced thin on bias; 5 ounces, ditalini; Plant-based or dairy, Parmesan cheese (optional)

2 comments

Italian wedding soup is so named because the meatballs, greens, and pasta live in a harmonious “marriage” in a savory broth.

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

SERVES4 to 6

TIME1¼ hours

Italian Wedding Soup with Plant-Based Meat

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

WHY THIS RECIPE WORKS

Italian wedding soup is so named because the meatballs, greens, and pasta live in a harmonious “marriage” in a savory broth. Because the broth is the unifying element, we start there, simmering vegetable broth, water, and white wine with ar...

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