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Recipes from Maria's Kitchen

Italian Wedding Soup with Vegan Meatballs

1 (15-ounce) can Italian-style diced tomatoes with garlic, oregano and basil
6 cups organic vegetable broth
4 ounces elbow pasta
1 (16-ounce) package vegan meatballs
3 cups fresh organic spinach, roughly chopped
2 teaspoons dried Italian seasoning
Sea salt and ground black pepper
2 tablespoons grated Parmesan cheese (optional)


Bring the tomatoes and broth to a boil in a large pot over medium-high heat. Simmer 10 minutes.
Add pasta, meatballs, spinach and Italian seasoning and cook until the pasta is tender and meatballs are cooked through, about 8 minutes.
Season to taste with salt and pepper. Ladle into bowls and serve. Sprinkle with Parmesan if desired.

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