One of my favorite blogs is Iowa Girl Eats. She makes so many delicious meals and her photographs of said food are gorgeous! Over the weekend she posted a recipe for Italian Wedding Soup, which I sounded perfect! (Soup and I have a thing going.) I was so excited to make this (and bring it over to the vegetarian side!).
I used vegetable broth in place of chicken broth (an easy switch, but it does make the soup look a bit murky). Rather than 1/2 pound of mini meatballs, I used 2 cups of chopped potatoes; you could use a combo of onions/celery/carrots too. I haven't had much success with "fake" meats (tried soy bacon here and a soy hot dog here), which is why I used extra veggies instead of soy meatballs. BUT that is a departure from traditional Italian Wedding soup, so I understand if you are deeply offended (not really - just use whatever you want in your soup and I'll never know!). :)
Enough blabbing, right? Here's the recipe:
Vegetarian Version of Italian Wedding Soup
• 2 teaspoons olive oil
• 2 cloves garlic, minced
• 1-2 cups chopped potatoes (or other veggies)
• 8 cups vegetable broth
• 3/4 cup small pasta (I used orzo)
• 1 - 2 teaspoons pepper
• 1 teaspoon onion powder
• 4 cups fresh spinach, chopped
• 2 eggs
• 2-3 tablespoons parmesan cheese
Saute oil and garlic in large stock pot for 2-3 minutes. Add potatoes and vegetable broth. Bring to a boil. Add pasta, pepper, and onion powder. Cook 8-9 minutes (check the package directions on the pasta). Stir in spinach. In a small bowl, beat eggs and parmesan cheese. Slowly add to the soup, stirring constantly. Cook for another minute or two. Top with additional cheese if desired. Serve and enjoy!