vegan meatball and pasta soup

Vegan meatball and pasta soup

Vegan meatball and pasta soup
Recipe type: Mains
Vegan Meatballs
  • 400g plant based mince
  • 1 cup bread crumbs
  • 1 onion, finely chopped
  • 140g/120g apple puree
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon salt
Meatball and Pasta Soup
  • Vegan meatballs – number based on size you make
  • Olive oil
  • 1 onion roughly chopped
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • Pinch of salt
  • Pinch of black pepper
  • Pinch of dried chilli flakes
  • 2 tablespoons crushed garlic
  • 2 tablespoons tomato paste
  • ¼ cup red wine (optional)
  • 2 x 400g cans of diced tomato
  • 6 cups vegetable stock
  • ¼ cup chopped fresh parsley
  • 250g uncooked pasta of choice, cook to directions
  • Grated vegan cheese to garnish (optional)
  1. Add all ingredients in a large bowl and combine with your hands
  2. Divide into as many meatballs are you want/need
  3. Cook on an oiled frypan until brown on both sides and warmed throughout. Keep warm in the oven until needed
Meatball and Pasta Soup
  1. In a large pot heat a small amount of olive oil to fry the onion in. Once softened add the basil, oregano, parsley, salt, pepper and chilli. Fry for a few minutes until fragrant
  2. Add the garlic and then combine the tomato paste, red wine, tomatoes and vegetable stock
  3. Simmer for 15 minutes then blend using a hand blender
  4. Add meatballs and simmer until meatballs are warmed through
  5. Place cooked pasta in a soup bowl and ladle over soup and meatballs (heat pasta prior if you’ve cooked it a day earlier)
  6. Garnish with grated vegan cheese
Tip: Meatballs and pasta can be prepared a day or two in advance and kept in the fridge until needed


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