Vegetarian Italian Wedding Soup
From Amy Parker,Your Guide to Vegetarian Cuisine.
Here’s a vegetarian version of Italian Wedding Soup –
traditionally a chicken broth with meatballs, pasta
and greens. In my version, I make "meat"balls with
ground walnuts, breadcrumbs, onion and parsley bound
together with beaten egg.
Prep Time: 30min // Cook Time: 25min
Type of Prep: Blend / Process, Boil, Mix / Beat, Simmer
Cuisine: Italian
2 eggs
1 1/2 cups shelled English walnuts
1 small yellow onion
1/4 cup fresh parsley
1/2 cup bread crumbs
salt, pepper as desired
12 cups vegetable broth or stock
1 1/2 cups ditalini, orzo or other similar-sized
dried pasta
5 oz fresh spinach, washed and chopped
Set a large pot of salted water to boil for poaching
the "meat" balls. Beat eggs until light yellow and fluffy.
In a food processor, grind together walnuts, onion and
parsley until they reach the consistency of a paste.
(The entire mixture will clump together.) Stir walnut
mixture and breadcrumbs into the eggs until thoroughly
blended. Season with salt and pepper.
When water boils, turn down to a simmer. Form the walnut
and egg mixture into small balls (1/2 inch - 1 inch in
diameter) and gently drop into simmering water. Poach
the walnut balls for 15 minutes and then fish them out
of the water with a strainer or skimmer and set aside
while you prepare the soup.
Bring vegetable stock to a boil. Add pasta and reduce
heat to a steady simmer. C Cook pasta until al dente.
Add chopped spinach and walnut balls and simmer two minutes more.
Serve.
Serves: 10-12