vegan meatballs

Minestrone Soup With Vegan Meatballs

Minestrone Soup With Vegan Meatballs

Add a vegan meatball to just about any recipe and I am ALL in. If I am being totally honest, until recently I was not a huge fan of minestrone soup. I am actually not a big noodle soup eater. BUT, when it dawned on me that we could add vegan meatballs to minestrone, suddenly I was far more interested in the idea. My whole family loves soup, especially in the fall and winter months, so I try really hard to make sure any soup or stew I make is going to be filling and satisfying. Nobody wants to hear their family complaining about still being hungry an hour after you just slaved over dinner. Am I right?!?!? Well, no worries with this easy and delicious recipe. It’s full of healthy veggies, filling pasta, and delicious vegan meatballs. Serve this vegan minestrone up with a side or crusty bread or a nice salad and everyone should leave the table full and happy! You can also feel free to swap out the veggies for whatever you have on hand, whatever is in season, or whatever veggies your family will happily eat, if thats how you roll. In my house, you get what you get and you don’t pitch a fit. That is not to say that my son does not always eat around any bean or or piece of zucchini in his bowl, but we can’t win them all, try as we might!

INGREDIENTS:

  • 1 zucchini, diced

  • 3 carrots, sliced

  • 3 ribs of celery, chopped

  • 1 medium yellow onion, diced

  • 3 cups chopped Swiss chard, kale, or spinach

  • 2 teaspoons mined garlic

  • 2 tablespoons chopped fresh basil

  • 1 teaspoon oregano

  • 2 teaspoons Italian seasoning

  • 3 teaspoons Vegetable Better than Bouillon

  • 6-7 cups water

  • 1 (15 oz) can tomato sauce

  • 1 (15 oz) can diced tomatoes

  • 1(15 oz) can cannellini beans, drained and rinsed

  • 1 1/2 cups dry ditalini pasta or small macaroni pasta

  • a pinch of red pepper flakes (optional)

  • salt and pepper to taste

  • 2 teaspoons of olive or grapeseed oil

  • vegan parmesan cheese for garnish (optional)

  • additional fresh basil for garnish (optional)

VEGAN MEATBALLS:

  • 1 lb vegan ground chuck, I use Beyond Beef brand, or 4 thawed beyond burgers

  • 1/4 cup bread crumbs

  • 1 flax egg

  • 1 teaspoon minced garlic

  • 1 teaspoon Italian seasoning

INSTRUCTIONS:

  1. Begin by heating oil in a large pot or dutch oven over medium heat. Add the onions, celery, carrots, and garlic. Allow the veggies to cook until the onions are translucent.

  2. Add the cans of tomatoes, Better than Bouillon, water, beans, herbs, and seasoning. Reduce heat to low and allow the soup to simmer while you prepare and cook the meatballs.

  3. Preheat oven to 350 degrees. Prepare the meatballs by mixing all of the ingredients in a large bowl. Scoop out tablespoon sized scoops of the mixture and form into small meatballs. Place meat balls on a parchment lined baking sheet (just makes for easier cleanup) and bake for about 20-25 minutes.

  4. Add the cooked meatballs, chopped greens, and noodles to the soup. Allow the soup to continue cooking until the noodles are cooked through.

  5. Serve as is, or with a side of crusty artisan bread and garnish with vegan parmesan cheese.

If you like this recipe, try these:

Hearty Vegan Vegetable Beef Stew

Jackfruit and Orzo Soup

Loaded Vegan Baked Potato Soup

Minestrone Soup With Vegan Meatballs

vegan minestrone soup with vegan meatballs

Vegan Meatball Sub Bake

Vegan Meatball Sub Bake

My oldest daughter’s favorite meal has always been a meatball sub. I don’t blame her, they are delicious. That said, they are also messy and I have 4 kids to clean up after. So over the years I discovered this vegan meatball sub bake makes them just as happy as a big messy sub does. It also works great for feeding the extra gaggle of teens that are often at my house. They don’t even care that is vegan, and often go back for seconds. If you don’t want to use Beyond Burgers, then use any plant based meatball you prefer. A little heads up though, my local Costco has started selling packs of 8 beyond burgers for around $14!! Less than $2 a burger. So even if I use 4, this meal is still far cheaper than eating out! I LOVE making meatballs with thawed Beyond Burgers because they remind me the most of real meatball. We top the meatballs with our perfect all purpose vegan cheese sauce, after letting it get extra thick and stretchy! It makes the perfect gooey mozzarella for this recipe. Lastly, we top it with buttery, toasty garlic bread! I’m telling y’all, this dish will more than likely be a hit with who tries it, vegan or non vegan! So forget trying to bite into a messy meatball sub, and turn it into this vegan meatball sub bake!

INGREDIENTS:

  • 4 thawed Beyond Beef burgers, or a bag of your favorite frozen plant based meatballs

  • 1/4 cup panko bread crumbs

  • 1 teaspoon minced garlic

  • 1 teaspoon Italian seasoning (a mix of thyme, sage, basil, marjoram, rosemary, and oregano) if you do not have Italian seasoning feel free to add a combo of any of the listed spices

  • 1 teaspoon tomato paste

  • 1 flax egg

  • 1 loaf french bread

  • 1/2 batch All Purpose Vegan Cheese Sauce

  • 1-2 tablespoons vegan butter

THE SAUCE: ( or use a favorite pre-made sauce)

  • 1 onion, diced

  • 1 28 ounce can crushed tomatoes

  • 1 small 14.4 oz can diced tomatoes

  • 1/3 red wine (optional)

  • 2 teaspoons crushed garlic

  • 1 teaspoon salt

  • 2 teaspoons Italian seasoning

INSTRUCTIONS:

Meatballs:

  1. Mix thawed burgers, panko bread crumbs, garlic, spices, and flax egg together in a bowl.

  2. Once well combined, form meatballs with a small scoop, or spoon, and place them on a baking pan. You can line the pan with parchment paper for easier clean up.

  3. Bake at 350 degrees for 30 minutes.

Sauce: (you can also easily use store bought sauce)

  1. In a medium sized sauce pan, sauté onions and garlic in 1 teaspoon of oil, and a teaspoon of salt, until onions are translucent.

  2. Add the wine, and let it cook for 2 minutes.

  3. Add the remaining ingredients, and let the sauce simmer for 30 minutes.

  4. Add the cooked meatballs, and let simmer in the sauce for 15 minutes.

The Casserole:

Preheat oven to 350 degrees

  1. Scoop sauce and meatballs into a 9x13 or large casserole dish.

  2. Prepare cheese sauce according to directions, allowing it too cook until it is thick and stretchy.

  3. Evenly top the meatballs with dollops of the cheese sauce,

  4. Slice the french bread into 1/2- 1 inch thick slices and place evenly on top of the cheese sauce. Spread softened vegan butter over the bread. Sprinkle with garlic salt or any other seasoning you may like .

  5. Place in the oven on the middle rack and bake for around 20-25 minutes. You just want heat the casserole through and toast the bread.

    Serves 4-6

If you like this recipe, try these:

Beyond Meatball Stuffed Challah

Savory Cranberry Meatballs with Mashed Potatoes

Stewed Sauerkraut with Lentil Meatballs

Vegan Meatball Sub Bake

Vegan Meatball sub bake using beyond meat burgers