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–+ servings
Italian Meatball Soup

Savory Italian Meatball Soup to Warm Your Soul

Experience the comforting flavors of Italian Meatball Soup with this quick and easy recipe featuring chickpea and quinoa meatballs in robust tomato broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 can Chickpeas drained and rinsed
  • 1 cup Quinoa cooked according to package instructions
  • 1/2 cup Pecans finely chopped
  • 1/2 cup Vegan Breadcrumbs or homemade from stale bread
  • 1/4 cup Nutritional Yeast
  • 1 medium Onion (Red or Yellow) diced
  • 2 cloves Garlic minced
  • 1 tablespoon On Everything All-Purpose Blend
  • 1 teaspoon Sea Salt adjust to taste
For the Soup
  • 2 tablespoons Olive Oil extra virgin
  • 2 cups Rigatoni or gluten-free pasta
  • 2 cups Tomatoes chopped
  • 4 cups Vegetable Stock/Broth
  • 2 tablespoons Tomato Paste
  • 1/2 cup White Cooking Wine or Dry White Wine optional
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Chili Powder adjust to taste
  • 1/2 cup Mozzarella Cheese fresh grated or dairy-free

Equipment

  • Dutch oven
  • Food Processor
  • Pan

Method
 

Step-by-Step Instructions
  1. Heat olive oil in a pan over medium heat. Sauté onions and garlic until fragrant, about 5 minutes.
  2. In a food processor, combine the sautéed mixture with quinoa, chickpeas, pecans, nutritional yeast, breadcrumbs, and seasonings. Pulse until thick, then form into meatballs.
  3. Sear meatballs in the same pan over medium-high heat for 4-5 minutes per side until golden brown. Set aside.
  4. In a Dutch oven, heat olive oil over medium-high heat, add garlic, tomatoes, and onion, and sauté for 4-5 minutes.
  5. Stir in tomato paste, smoked paprika, chili powder, and salt; cook for another 2-3 minutes.
  6. Pour in vegetable stock and bring to a simmer. Add meatballs and rigatoni; simmer for 15-20 minutes until pasta is al dente.
  7. Adjust seasoning if needed, serve in bowls with grated mozzarella on top.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 800mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 1000IUVitamin C: 20mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for 4-6 months. Reheat on the stove with a splash of broth if thickened.

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