Vegetarian Italian Wedding Soup with Impossible Meatballs

December 18, 2020
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I freggin love soup! Ever since I was a kid I wanted to open a soup place called “Tim’s Soup Shack”. Recently I started making lots of soups again because we have SO MANY greens on our Lettuce Grow. And I had the idea to try and make a popular meat-based Italian Wedding soup with Impossible ground “meat”. It’s actually not that difficult, it’s just the meatballing part that is time consuming. I also think you can veganize this pretty easily by just omitting the eggs in the meatballs and the parmesan cheese. I think they’ll just be a little bit more firm without the egg, but overall no big deal! Also, I REALLY REALLY REALLY recommend getting these Not-Chick’n bouillon cubes instead of using vegetable stock. They just make the soup SO MUCH better. Their vegetable and no-beef options are great too! And acini de pepe really is perfect for this soup. Slippery and firm. And it even tastes better the second day because the meatballs really absorb all that broth!

Vegetarian Italian Wedding Soup with Impossible Meatballs

A delicious vegetarian alternative to traditional Italian Wedding Soup.
Course Main Course, Soup
Cuisine Italian, Vegan, Vegetarian
Keyword fake meat, fall, impossible, soup, winter
Prep Time 30 minutes
Cook Time 30 minutes
Servings 6 people


Impossible Meatballs

  • 1 package Impossible Ground "beef" (12oz) (or other plant-based ground protein)
  • 1 egg
  • 1/2 cup breadcrumbs
  • 1/4 cup fresh parsley
  • 1 1/2 tsp fresh oregano
  • 1/2 cup parmesan (preferably parmigiano reggiano) finely shredded
  • 1 tsp garlic powder
  • 1/4 tsp pepper
  • 1 tsp salt

Soup Base

  • 5 cubes Not-Chick'n bouillon cubes to be dissolved in 9 cups of hot water
  • 2 tbsp extra virgin olive oil
  • 1 cup sliced carrots
  • 3/4 cup sliced celery
  • 1 medium yellow onion diced
  • 4 cloves garlic
  • 1 cup acini de pepe this type of pasta really works best but you can sub any small pasta or rice if you can't find acini de pepe
  • 1 handful kale, spinach, or whatever greens you want
  • parmesan (preferably parmigiano reggiano) for topping



  • Add all the ingredients to a bowl and mix together well with hands
  • Grab little bits and shape into balls about 1" big.
  • Add 1 tbsp of extra virgin olive oil to a large pan over medium heat
  • Place all the meatballs (or do separate batches if they don't all fit) in the pan and brown on several sides for about 5 minutes. You don't want to cook them all the way through.
  • Set aside while you prepare the soup base


  • Dissolve the 5 bouillon cubes in 9 cups of hot water to form the soup base. Or you can use 8 cups of vegetable stock.
  • Add 2 tbsp extra virgin olive oil to a soup pot over medium heat
  • Add carrots, celery, onions, and a little salt and pepper. Cook for about 5-7 minutes until the vegetables start to get soft.
  • Add the garlic and cook for another minute
  • Add in the broth to the vegetables
  • Add a pinch of salt and pepper and bring to a boil
  • Add the meatballs, spinach, and acini de pepe and cook for at least the time listed on the box for the pasta but you can also just simmer it for a while until it's ready.
  • Scoop into bowls and top with fresh parmesan.

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