Vegan Italian Meatball Soup Recipe | Cook With Us | Well+Good

Vegan Italian Meatball Soup Recipe | Cook With Us | Well+Good

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On this week’s Cook With Us, Kelly Leveque is recreating a classic Italian meatball soup without any meat! It’s got all of the flavor of the traditional dish, but it’s 100% plant-based, and PACKED with veggies. It’s both healthy and satisfying. But, can our guest make the dish in under 30 minutes? Watch to learn the recipe, and find out! 🥣 #vegetarianmeatballs #italianmeatballsouprecipe #wellandgood


1 tsp olive oil
1 medium shallot (minced)
3 cloves garlic (minced)
1 Tbsp flaxseed meal
1 tbsp of olive oil,
1 1/2 cups cooked + cooled lentils (cooked in vegetable stock)
1 1/2 Tbsp dried Italian seasonings
1/4 cup fresh Italian parsley
1 Tbsp tomato paste
1 tbsp nutritional yeast
5-6 Tbsp vegan parmesan cheese (plus more for coating)
~1/4 tsp Sea salt and black pepper to taste
2 tbsp of almond flour

In a frying pan, sauté garlic and shallots in 1 tbsp of olive oil. Pulse lentils, 1 tsp olive oil, sautéed garlic and shallot, Italian seasonings, flax meal, parsley and tomato paste. Roll into balls and dust with almond flour. Sauté balls in a frying pan until golden brown, 6-8 mins. Add sauce and heat over meatballs.

2 teaspoons extra virgin olive oil
1/2 cup chopped yellow onion
1cup 1/4 inch diced celery
2 garlic cloves, minced
8 cups vegetable broth
2 (14.5 ounce) cans petite diced tomatoes
1 rosemary sprig
2 bay leaves
1 tablespoon minced fresh basil
1 tablespoon chopped fresh parsley
2 zucchinis, zoodled
Pink himalayan salt and freshly ground black pepper

1. Preheat over to 400F
2. To prepare the soup, in a dutch oven over medium-high heat, heat the olive oil. Add the onion, carrots, celery, and garlic and saute until tender and fragrant, 4 to 6 minutes. Add the broth, tomatoes, rosemary, bay leaves, basil, and parsley. Cover, bring to a simmer over medium-high, turn the heat to low, and simmer for 30 minutes.
3. Remove the bay leaves and rosemary. Add the meatballs and zoodles, cover and simmer for 5 minutes, until the meatballs and zoodles are heated through. Season with salt and pepper to taste and serve.

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