Comfort Food

Impossible™ Italian Wedding Soup

4 Servings

14 Ingredients

Super Easy

By Impossible™ Foods Chef

J. Michael Melton

45’ Total time=30’ Cooking + 15’ Preparation

Our Impossible™ Italian Wedding Soup lives up to its namesake. It’s the perfect marriage of flavors: earthy greens and delicious, savory meat made from plants—and it’s ready to eat in under an hour. Try it once, and it’s sure to become a midweek plant-based dinner staple. We also feel it’s the perfect warm-me-up soup after winter adventures.

This soup sticks to the basics. Just juicy Italian Impossible™ Meatballs Meat From Plants, winter-hearty root veggies, bright celery, and tender orzo. Fresh baby spinach gives the soup some more structure, while a lemon balances the broth with a tangy zip. Once your soup is ready, top it with your favorite plant-based parmesan and serve with slices of rustic bread for dipping.

This recipe is made with Impossible™ Italian Meatballs Meat from Plants

Nutritional information Where to buy

Let's GetCooking

14 Ingredients

14 oz Package Impossible™ Italian Meatballs Meat From Plants
2 tbsp Extra Virgin Olive Oil
1 cup Diced Yellow Onion
1/2 cup Diced Carrots
1/2 cup Diced Celery
3 Cloves Garlic, Minced
12 cups Vegetable Stock
1 cup Orzo, Ditalini, Tubetini, Or Stars (Your Preferred Small Soup Pasta)
5 oz Package Fresh Baby Spinach
1 Lemon, Zested And Juiced
Kosher Salt And Freshly Ground Black Pepper To Taste
1/4 cup Fresh Dill, Chopped
1/2 cup Parmesan Cheese or Plant-Based Parmesan, Grated
1 Loaf Crusty Bread, Sliced And Toasted

How to prepare

Step 1: Prepare Impossible Meatballs

Preheat oven to 350℉. Arrange frozen meatballs in a single layer on a parchment-lined baking tray. Bake for about 15 minutes or until hot and golden brown. Remove from oven, and set aside.

Step 2: Make the Soup

Add the olive oil to a large soup pot over medium heat. Add onion, carrots, celery, and garlic, and sauté until tender, about 5 minutes. Stir in the vegetable stock and bring to a boil. Add your pasta of choice, and follow package directions to cook until al dente. Add the meatballs and simmer on low until completely warmed through, about 3 to 5 minutes.

Step 3: Final Touches

Turn off the heat, and stir in spinach and lemon zest and juice, stirring to submerge and cook and the spinach and infuse the broth with lemon flavor. Taste the soup for seasoning and add salt and pepper to taste as desired.

Step 4: Serve and Enjoy

Divide soup among four generous bowls or six smaller portions. Top with grated parmesan cheese and chopped fresh herbs. Serve with a crusty loaf for dunking. Enjoy!