Italian Wedding Soup is a definite crowd pleaser in my house. Before I got cancer I made it with ground beef, now I make it with meatless beef by Beyond Meat Inc. Believe it or not it is still very flavorful and delicious. You still get that wonderful beef flavor.
Now that winter is coming it is time to start making soup. I have been converting any soup recipe with beef into a meatless version. I then have to let the family try it out to see if it is blog worthy. So far I have been successful at achieving very close to the same flavor.
Any dietary changes you have to make affect your whole family. We have been gluten free for 22 years, dairy free for 3 years, and now we are going meatless where beef and pork are concerned. I do not want my family to feel like they are missing out on anything, so I try to get the flavors as close as possible to the meat version of a recipe.
INGREDIENTS – MEATBALLS
- 1 lb beyond meat, ground
- 1/2 cup gluten free dairy free parmesan cheese
- 1 tablespoon dried basil
- 2 cloves garlic, chopped
- 1 tablespoon dried oregano
- 1 medium onion, diced
- 1/4 cup gluten free dairy free breadcrumbs (4C plain breadcrumbs)
- 1 egg
I am going to start by making the meatless meatballs for the Italian Wedding Soup.
In a large mixing bowl add the package of beyond meat, basil, garlic, oregano, onion, breadcrumbs, and egg. Blend the ingredients together and then roll into 1 inch meatballs. Place them on baking sheet or in a bowl.
TIP: Put the meatballs in the refrigerator while you get the broth going. The meatless mixture gets soft quickly, so keeping them cold will help them stay together. It also helps the meatballs keep their shape.
INGREDIENTS – SOUP
- 12 cups gluten free chicken broth
- 6 tablespoons Worcestershire
- spinach
- 2 eggs
- gluten free dairy free parmesan cheese
In a large pot add 12 cups of broth and Worcestershire. Bring to a boil over medium high heat. Add the meatball and simmer about 10 minutes. Whisk the eggs in a measuring cup. Stir the soup while pouring in the egg. You will see the egg form thin strands. Add the spinach, let it wilt slightly. Season with salt and pepper.
Ladle the Italian Wedding Soup into bowls, sprinkle parmesan cheese over the top and serve.
I hope you enjoy this meatless version of Italian Wedding Soup.
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