We’ve shared countless recipes here that are perfect for helping those transitioning to a plant-based diet, but this one is really special. This vegan Italian wedding soup with quinoa meatballs is a comforting, hearty dish that’s perfect for anyone looking to enjoy a plant-based twist on a classic favorite. It’s packed with flavor, simple to make, and great for anyone balancing a busy schedule.
Soups, like this one, are also fantastic for meal prepping and saving money. They’re easy to batch cook and store for later, making them a go-to for busy weeks. Some of our other favorite soups to make in bulk are chickpea noodle soup, butternut squash and cauliflower soup, and creamy pink beetroot soup!
Why You’ll Love This Soup
- Hearty and Satisfying – With quinoa meatballs and a flavorful broth, this soup is both filling and nourishing, making it the perfect comfort food.
- Easy to Make – Simple ingredients and straightforward instructions make this soup a breeze to prepare, even on busy weeknights.
- Meal Prep Friendly – It’s great for batch cooking! Make a big pot and enjoy leftovers throughout the week, or freeze for a quick meal later.
- Packed with Flavor – The combination of savory quinoa meatballs, herbs, and vegetables creates a rich, delicious taste that everyone will love.
- Plant-Based Twist on a Classic – If you miss traditional Italian wedding soup, this vegan version gives you all the comfort and flavor with none of the meat!
Ingredients and Substitutions
The beauty of this vegan Italian wedding soup recipe is that it’s full of classic vegan pantry staples, so there’s a good chance you may have everything already on hand! In case you’re missing anything, we’ve provided a few handy alternatives.
For the Italian Wedding Soup
- Carrots: Adds sweetness and color to the soup. Feel free to add extra veggies if you like.
- Onion: Yellow or white onions work best, but you can also use shallots for a milder taste.
- Garlic: Fresh minced garlic adds depth to the soup, but garlic powder is a convenient substitute if needed.
- Orzo: Orzo is traditional in Italian wedding soup, but pearled couscous works just as well. You can also use other small pasta shapes if you prefer.
- Dried Herbs: A tablespoon of your favorite dried herbs, like Italian seasoning or oregano, ties the flavors together.
- Chopped Spinach: Spinach is classic, but kale or chard are great alternatives. Use whichever leafy green you prefer, as they all add texture and nutrients.
For the Quinoa Meatballs
- Cooked Potato: Adds structure and moisture to the meatballs. You can use any starchy vegetable here—sweet potato or squash work just as well for a slightly sweeter flavor.
- Cooked Quinoa: Quinoa provides a protein-packed, nutty base, but you can swap it for buckwheat or short-grain rice for a different texture or flavor. Each option is a great gluten-free grain!
- Tomato Paste: Adds a rich, umami flavor. If you don’t have tomato paste, ketchup works too, though it’s slightly sweeter. Be sure to reduce the salt if using ketchup.
- Dried Herbs: Use any dried herb mix you like—Italian seasoning, oregano, or basil all work well. This is where the classic flavors of the meatballs come from.
- Nutritional Yeast: If you didn’t know by now, nutritional yeast adds a cheesy, savory note, but you can skip it if you prefer or don’t have any on hand.
Wondering about the measurements? The exact quantities can be found in the printable recipe card at the bottom of this post!
Keep it Simple and Batch Cook!
Going plant-based is awesome, especially when you learn some tips to make food prep easier. It’s a great idea to get some great staple recipes under your sleeve. This is especially true for anyone who is short on time during the week and feeling the pressure of not knowing what to eat. Don’t fret! You can do this.
Pick a day to do some basic batch cooking. Let’s say Sunday is your day. Even if you have one or two hours in the morning, you can simplify your life immensely by doing this (this goes for everyone with a busy schedule).
How to Batch Cook This Italian Wedding Soup
- Double the Recipe: To batch cook, simply double or triple the ingredient quantities. Prepare a large pot of soup, and bake extra quinoa meatballs.
- Cook Separately: If you’re planning to freeze portions, cook the orzo (or any pasta) and quinoa meatballs separately and store them in individual containers. This prevents them from becoming too soft when reheated.
- Storage: Divide the soup base (without the pasta or meatballs) into individual portions and store in airtight containers. The soup base can be refrigerated for up to 4-5 days or frozen for up to 3 months. Store the pasta and meatballs in separate containers in the fridge or freezer.
- Reheating: When ready to eat, reheat the soup on the stovetop or in the microwave. Add the cooked orzo and meatballs during reheating, or prepare fresh pasta to maintain texture.
Batch cooking this soup makes it easy to enjoy a quick, nourishing meal throughout the week! You might consider getting some budget-friendly meal plans to help you sort all of your food for the week and stay under budget.
FAQs
Store any leftover soup in an airtight container in the fridge for up to 4-5 days. The flavors will meld, making the soup even tastier the next day!
Yes! To make this recipe gluten-free, simply swap the orzo with a gluten-free pasta, like rice-based or corn-based small pasta shapes, or use gluten-free pearled couscous. You can also substitute with cooked quinoa or buckwheat for a naturally gluten-free option. Just be sure to check that all other ingredients, like vegetable stock and tomato paste, are certified gluten-free.
More Seriously Satisfying Soups to Try
If you make this vegan Italian wedding soup recipe, please leave a star rating and let me know what you think in the comments below! I love reading your comments!
Vegan Italian Wedding Soup With Quinoa Meatballs
Ingredients
For the quinoa meatballs:
- 1 cup cooked diced potato or sweet potato or squash
- 1 cup cooked quinoa or buckwheat or short grain rice
- 2 tablespoons tomato paste or ketchup
- 1 teaspoon dried herbs
- 1 teaspoon salt or ½ a teaspoon if using ketchup
- 2 – 3 tablespoons nutritional yeast optional
- olive oil for preparing the baking sheet optional
For the Italian wedding soup:
- 1 teaspoon olive oil
- 2 carrots chopped
- ½ chopped onion
- 2 to 3 cloves garlic, minced or ½ a teaspoon garlic powder
- salt to taste
- 8 cups water
- 1 cup orzo or pearled couscous
- 1 tablespoon dried herbs
- black pepper freshly ground
- 2 cups chopped spinach or kale or chard
Instructions
For the meatballs:
- Preheat the oven to 350°F. Coat a rimmed baking sheet with olive oil or line it with parchment paper or a silicone baking mat.
- Smash the cooked potato in a bowl. Add the quinoa, tomato paste, dried herbs, salt, and nutritional yeast (if using). Toss to mix well. Form the mixture into about 20 balls and place them on the prepared baking sheet, spaced slightly apart. Bake for 15 minutes. Flip each meatball and bake for 15 minutes more.
- Transfer the meatballs to a large plate to cool.
For the Italian Soup:
- Heat the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, garlic (if using fresh), and a pinch of salt. Sauté for 3 to 4 minutes, until softened.
- Add the water, orzo, and dried herbs (plus the garlic powder, if using). Season to taste with salt and pepper and bring the soup to a boil. Turn the heat to low and simmer until the orzo is soft, about 10 minutes.
- Stir in the meatballs and chopped greens to wilt. Taste and season with more salt and pepper as needed.
Notes
- Refrigerator: Store any leftover soup in an airtight container in the fridge for up to 4-5 days. The flavors will continue to meld, making the soup even tastier the next day!
- Freezer: To freeze, allow the soup to cool completely, then transfer it to a freezer-safe container. It will keep for up to 3 months. For best results, freeze the soup without the pasta or quinoa meatballs, as they can become mushy when reheated. Simply add freshly cooked orzo and meatballs when reheating.
- Reheating: When ready to enjoy, thaw frozen soup in the refrigerator overnight. Reheat on the stovetop over medium heat, stirring occasionally, until warmed through. Add a splash of veggie broth or water if the soup has thickened too much.
Nutrition
Recipe from The College Vegan Cookbook by Heather Nicholds and reprinted with permission from the publisher, Callisto Media.
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