Italian Wedding Soup with Crusty Cannellini & Kale
 
Prep time
Cook time
Total time
 
Some of the meatballs fell apart in the broth but it didn't matter, it tasted extraordinary. Definitely worth the trouble of sauting them first rolled in bread crumbs before adding to the soup. Perhaps the next time I make them, I will have a better solution for a binder besides flax seed eggs. I also tossed in the extra cannellini beans from the carton used to make the balls.
Author:
Serves: 3-4
Ingredients
Meatballs
  • 1 teaspoon extra-virgin olive oil
  • 1 clove garlic, finely chopped
  • 2 tablespoons of onion, finely chopped
  • 3 white mushrooms, finely chopped
  • 2 tablespoons celery, finely chopped
  • ½ cup cooked cannellini beans, packaged or cooked fresh
  • ½ cup cooked farro
  • ½ cup vegan bread crumbs (+ ¼ cup for rolling)
  • 2 flax eggs (2 tablespoons ground flax seed whisked with 6 tablespoons water, refrigerate for ten minutes or more to thicken)
  • 2 tablespoons chopped fresh parsley (+1 tablespoon)
  • 2 tablespoons chopped fresh basil (+1 tablespoon)
  • ¼ teaspoon ground fennel seeds (optional - don't buy if you don't have already)
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • sprinkle of red pepper flakes (optional)
Soup
  • ½ cup chopped onion
  • 1 clove garlic, minced
  • 1 teaspoon extra-virgin olive oil
  • 3 cups chopped kale or swiss chard
  • 2 cups raw spinach
  • 1 quart of vegetable broth (or more if needed)
  • Fresh chopped basil for serving
Instructions
Soup
  1. In a large pot, heat the olive oil. Add the onion and garlc and cook for about 4 minutes or until cooked and translucent.
  2. Add the kale and spinach cook 3 minutes. Add salt and pepper.
  3. Add the broth and bring to a boil. Lower to simmer and cook for about 10 minutes.
  4. Add the meatballs gently and cook for another 10-15 minutes.
  5. Ladle the soup into bowls and garnish with chopped fresh basil.
Meatballs
  1. Cook ½ cup of farro according to directions.(see below)
  2. Place rinsed cannellini beans in a large bowl and mash with a potato masher.
  3. Heat a skillet with the oil and saute the onion, garlic, celery, mushrooms, salt, pepper, basil and parsley for about 5 minutes or until cooked through. Add the red pepper flakes and ground fennel if using and cook for another minute. If your vegetables are sticking, add a little veggie broth instead of more oil.
  4. Remove from heat and cool slightly.
  5. In a large bowl with the mashed cannellini beans, combine the cooked vegetables, ½ cup bread crumbs, ½ cup cooked farro and 3 tablespoons of flax egg. Toss in 1 tablespoon chopped fresh basil and parsely. Taste for seasoning.
  6. Form into balls and lightly roll in breadcrumbs.
  7. In a large non-stick saute pan heat 1 teaspoon of olive oil until hot. Add cannellini balls gently and cook for a minute or two on each side to get a good carmelized crust.
You could also braise these in the oven covered with fresh tomato sauce and serve with pasta.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/italianweddingsoup/