Italian Wedding Soup


3 garlic cloves, peeled and chopped

½ cup celery, finely chopped 6 cups vegetables broth

1 ( 10ounce) package frozen spinach, thawed and chopped

2 large onions, chopped

1 pound frozen vegan meatballs

1 pound vegan chicken strips, chopped

2 tablespoons fresh parsley, chopped

½ cup small dry pasta (orzo or small shells work great)

Salt and pepper, to taste


In a large stockpot over medium heat, combine broth, spinach, onions, garlic, carrots, celery; bring to a gently boil then simmer on low- medium heat. Add “meatballs”, parsley, salt and pepper to taste, mix well and let simmer for 10 minuets.

Reduce heat to a low simmer and add dry pasta. Cook for 30 minuets longer, stirring occasionally. Soup is ready when pasta and vegetables are tender. Serve with Italian bread if desired.

Cook Book

Is called the Dirty Vegan

By Catherine Gill.