Impossible™ Italian Wedding Soup

This recipe is so easy to cook that we considered calling it “Elopement Soup.” Ha, just kidding. But seriously, our meaty 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 dinner staple.
Prep Time

15 minutes

Cook Time

30 minutes

Yield

4 servings

Ingredients

  • 14 oz. pkg. Impossible™ Meatballs Made From Plants, Italian
  • 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. pkg. 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 grated Parmesan cheese
  • 1 loaf crusty bread, sliced and toasted

Directions

  1. Preheat oven to 350°F. 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.
  2. 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.
  3. 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.
  4. 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!