This soup has become a staple at my house and I've made it so often that I'm surprised I haven't posted a recipe for it yet! It combines two of my favorite soups into a tasty tummy pleaser. The whole family loves it and it's totally vegan.
I've even been making it for a friend who has been recovering from a hospital stay and she loves it too.
You won't miss the meat, I promise.
No-Chicken Orzo Italian Wedding Soup
1 small onion, chopped
1 cup carrots, chopped
1/2 cup celery (sometimes I leave this out)
6 cups No-Chicken Vegetable Broth (Better Than Bouillon Brand)
1/2 cup dried orzo (or other small pasta)
1 clove of garlic, minced
1 tsp Bell's All Natural Seasoning
1 tsp oregano
1/2 tsp celery seed
1/2 tsp dried onion
1-2 bay leaves
Salt & Pepper to taste
Frozen meatless meatballs (I liked Trader Joe's or Ikea brand)
To make:1)Saute onions, carrots and celery (if using) in a large pot over medium heat. You can use a little olive oil or water to saute the veggies until onions are translucent.
2)Add in the minced garlic and stir to cook, being careful not to burn it.
3)Add the broth, orzo and seasonings (except salt and pepper) and bring to a boil, stirring occasionally.
4)Cover and simmer on low to cook the orzo (about 15-20 minutes).
5)Once the orzo is cooked, add in the frozen meatballs (I usually add about 10-12 of them).
6)Continue to heat on low until meatballs have been heated through.
7)Taste and season with salt and pepper to taste. Adjust any other seasonings if necessary.
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