One of my go-to soup recipes comes from a cookbook I bought when my kids were young. This cookbook was used so often that is literally falling apart at the seams. Most people think Italian Wedding Soup gets its name because it combines all the leftovers from an Italian wedding but the truth is it comes from the Italian phrase, minestra maritata meaning married soup. Much like the Costa Rican casada, it is said to create a “marriage” of flavors.
The original recipe calls for meatballs and chicken broth but it was very simple to veganize. I used Gardein brand meatballs but any pre-made vegan meatballs will work. This recipe is so easy that I’m almost embarrassed to share it. Buon appetito!
Italian Wedding Soup
2 quarts of chicken flavor vegan broth
1/2 C. orzo
1 bag of vegan meatballs
1 1/2 cups of fresh spinach, chopped
Vegan parmesan cheese (optional)
Pour broth into a large saucepan and bring to a simmer. Add orzo and meatballs and cook for 10 minutes. Add spinach and cook for another 5 minutes until spinach is wilted.
Pour into soup bowls and sprinkle with parmesan, if desired.