Yes, the weather is still relatively warm and the humidity is alive and well, but we promise that our Vegetarian Italian Wedding Soup made with Impossible Burger meatballs will warm you up in the best possible ways. Celebrate your Meatless Monday Zuppa with a twist and twirl.
Vegetarian Italian Wedding Soup Recipe
INGREDIENTS
For the Meatballs:
1 (12-ounce) package of Impossible Burger
1/2 cup panko breadcrumbs
1 egg, lightly beaten
1/2 cup grated Parmesan cheese
1 teaspoon kosher salt
3 tablespoons vegetable oil
2 tablespoons fresh parsley, finely chopped
1 large garlic clove, minced
1 teaspoon dried basil
1 teaspoon onion powder
For the Broth:
5 cups vegetable broth, preferably homemade
⅓ cup carrot, chopped
⅓ cup onion, chopped
⅓ cup celery, chopped
2 cups escarole, chopped
1/2 cup uncooked orzo pasta
INSTRUCTIONS
- In a medium bowl, combine Impossible Burger, breadcrumbs, egg, parmesan, salt, parsley, garlic basil, and onion powder. Shape into quarter cup-sized balls.
- In a cast-iron pan, warm to medium heat with 1. 5 tablespoons of vegetable oil and lightly sear the meatballs on all sides. Remove from heat and set aside
- In a Dutch oven, saute carrot, onion celery in the remaining vegetable oil until al dente. Add vegetable broth and bring to a boil. Stir in orzo and meatballs. Reduce heat to medium. Cook at a low rolling boil for 10 minutes. Turn off the heat, stir in escarole, and leave covered for 5 minutes to rest.
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