Name: Hearty Italian Meatball Soup to Warm Your Soul
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 can Chickpeas, drained and rinsed; 1 cup Quinoa, cooked according to package instructions; 1/2 cup Pecans, finely chopped; 1/2 cup Vegan Breadcrumbs, or homemade from stale bread; 1/4 cup Nutritional Yeast; 1 medium Onion (Red or Yellow), diced; 2 cloves Garlic, minced; 1 tablespoon On Everything All-Purpose Blend; 1 teaspoon Sea Salt, adjust to taste; 2 tablespoons Olive Oil, extra virgin; 2 cups Rigatoni, or gluten-free pasta; 2 cups Tomatoes, chopped; 4 cups Vegetable Stock/Broth; 2 tablespoons Tomato Paste; 1/2 cup White Cooking Wine or Dry White Wine, optional; 1 teaspoon Smoked Paprika; 1 teaspoon Chili Powder, adjust to taste; 1/2 cup Mozzarella Cheese, fresh grated or dairy-free

Description

Savory Italian Meatball Soup to Warm Your Soul

Ingredients

Scale

1 can Chickpeas, drained and rinsed
1 cup Quinoa, cooked according to package instructions
1/2 cup Pecans, finely chopped
1/2 cup Vegan Breadcrumbs, or homemade from stale bread
1/4 cup Nutritional Yeast
1 medium Onion (Red or Yellow), diced
2 cloves Garlic, minced
1 tablespoon On Everything All-Purpose Blend
1 teaspoon Sea Salt, adjust to taste
2 tablespoons Olive Oil, extra virgin
2 cups Rigatoni, or gluten-free pasta
2 cups Tomatoes, chopped
4 cups Vegetable Stock/Broth
2 tablespoons Tomato Paste
1/2 cup White Cooking Wine or Dry White Wine, optional
1 teaspoon Smoked Paprika
1 teaspoon Chili Powder, adjust to taste
1/2 cup Mozzarella Cheese, fresh grated or dairy-free

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Instructions

Heat olive oil in a pan over medium heat. Sauté onions and garlic until fragrant, about 5 minutes.
In a food processor, combine the sautéed mixture with quinoa, chickpeas, pecans, nutritional yeast, breadcrumbs, and seasonings. Pulse until thick, then form into meatballs.
Sear meatballs in the same pan over medium-high heat for 4-5 minutes per side until golden brown. Set aside.
In a Dutch oven, heat olive oil over medium-high heat, add garlic, tomatoes, and onion, and sauté for 4-5 minutes.
Stir in tomato paste, smoked paprika, chili powder, and salt; cook for another 2-3 minutes.
Pour in vegetable stock and bring to a simmer.
Add meatballs and rigatoni; simmer for 15-20 minutes until pasta is al dente.
Adjust seasoning if needed, serve in bowls with grated mozzarella on top.

Notes

Store leftovers in an airtight container for up to 3 days.
Freeze for 4-6 months.
Reheat on the stove with a splash of broth if thickened.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stove
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 5 g
Sodium: 800 mg
Fat: 10 g
Saturated Fat: 2 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 10 g
Protein: 15 g
Cholesterol: 0 mg