Vegan Italian Wedding Soup

Blackbird Foods Recipe

Serves 6

For the Meatballs…

• 1 7.5oz box of Blackbird Original Seitan, chopped 

• 1 Tbsp ground Flax Seed

• 3 Tbsp Water

• 1 medium Yellow Onion, roughly chopped 

• 2 cloves of Garlic 

• 1 cup Mushrooms, chopped

• ½ cup Black Beans 

• ¼ cup vegan Parmesan Cheese

• ½ cup Black Beans 

• 1 tsp Steak Seasoning

• Salt and Pepper to taste 

• 1 Tbsp Vegan Worcestershire

For the Soup…

• ½ cup Onion, chopped

• ½ cup Carrot, chopped

• ½ cup Celery, chopped

• 2 cloves of Garlic, minced 

• 3 cups Vegetable Stock 

• 2 Bay Leaves

• Salt and Pepper to taste

• 1 cup cooked Orzo 

• 1 cup Spinach

For the Meatballs…

For the Meatballs…

1. Make Flax Egg by combining flax seed and water

2. Add Onion, Garlic, and Mushrooms to a food processor and pulse until finely chopped, cook in oil until soft and moisture has evaporated

3. Pulse Beans until finely chopped and sauté along with vegetables for 3 to 5 minutes, remove from heat and place in large bowl

4. Chop Original Seitan by hand or pulse in food processor and add to bowl

5. Add remaining ingredients and well, shape into 15 small meatballs, refrigerate for 30 minutes 

6. Lightly coat in flour and sauté in oil until brown on all sides

For the Soup…

1. Sauté Veggies in oil until soft, roughly 10 minutes 

2. Add Garlic and sauté another 5 minutes, until fragrant

3. Add Veggie Stock and bay leaves and bring to a boil, reduce to a simmer and cook for 30 minutes, remove Bay Leaves and add Meatballs and Spinach

4. Cook Orzo pasta according to box instructions 

5. Add pasta to soup and serve topped with vegan Parmesan Cheese