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Italian Wedding Soup with Gluten Free Basil Crackers #VeganItalianWeddingSoup #GlutenFreeBasilCrackers

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Italian Wedding Soup with Gluten Free Basil Crackers

Italian Wedding Soup with Gluten Free Basil Crackers

One of my favourite pre vegan soups was Italian Wedding Soup. I just love the meatballs. Come to think of it, I love meatballs in spaghetti too. So, I have been trying to find a great meatball substitute. For a long time I have used button mushroom whole in spaghetti sauce to mimic the meatballs. While this is good, it never really satisfied my “meatball” craving.

Here I think I have found my ultimate meatball so, with my MofFo theme of Soups and Breads, I decided to tackle the old favourite, Italian Wedding Soup. The result was even better than I had hoped. I guess I may have cheated a little with the Basil Cracker, it isn’t really a bread, but, it just seemed the perfect fit. You will see in the Nutritional Info at the bottom that this dish is very high in sodium. If you want to lower the sodium content make sure to use low sodium broth and omit the additional salt. Also, the cracker recipe is Gluten Free, however, obviously the meatballs are not. If you are Gluten Free, you could use Gluten Free pre prepared meatballs, or even, in a pinch, use whole button mushrooms.

Enjoy,

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Italian Wedding Soup with Gluten Free Basil Crackers

Italian Wedding Soup with Gluten Free Basil Crackers

Italian Wedding Soup

Serves 6

  • 4 Tbspns olive oil, divided
    1 medium  onion, finely chopped
    2 cloves garlic, minced plus 1 whole clove, peeled, divided
    ¾ cup diced carrot
    ¾ cup diced celery
    1 Tbs  Oregano
    1 Tbspn Basil
    1 Tbspn Parsley
    8 cups  vegetable broth
    ¾ cup ditalini pasta
    18 – 24 vegan meatballs (recipe follows – the recipe is based on Vital Wheat Gluten)
    1 5-oz. pkg. fresh spinach
    1 Tbspn fresh lemon juice

Heat 2 Tbspns olive oil in large pot over med heat. Add onion and garlic; sauté 5 minutes, or until beginning to soften. Stir in carrot and celery, and cook 5 minutes more, or until onion is soft. Add oregano, basil, and parsley, and cook 1 minute. Stir in broth, and bring to a boil.
Reduce heat to medium, add ditalini, and cook at low boil 5 minutes, or half of cooking time stated in ditalini package directions. Add meatballs, reduce heat to medium-low, and simmer 10 minutes. Add in a little extra water if necessary to thin to desired consistency,
Meanwhile, heat remaining 2 Tbspns oil in pan over med heat. Add remaining garlic clove, grated.. Add spinach; cook 3 to 5 minutes, turning constantly so spinach becomes evenly coated and wilted, but still bright green. After meatballs have simmered, add spinach and lemon juice to soup, and season with salt and pepper.

Italian Wedding Soup with Gluten Free Basil Crackers

Italian Wedding Soup with Gluten Free Basil Crackers

Gluten Free Basil Crackers

  • Makes 24 crackers
    Ingredients
    1 cup gluten free flour blend
    1 Tblspn melted vegan butter
    1 tspn olive oil
    1 tspn basil
    ½ tspn agave
    ½ tspn salt
    Sea salt  for the top

Preheat oven to 400 degrees. In a medium bowl, whisk together flour blend and salt. Add oil, melted butter, agave, and ¼ cup water and mix until the dough comes together into a ball.
Add more water if the dough seems too dry.
Pat the dough into a disk. Place the disk between two pieces of parchment and using a rolling pin, roll until very thin, about ⅛ inch.
Remove the top piece of parchment from dough and cut dough into 1-inch squares, but do not separate. Lightly brush the dough with water and sprinkle with sea salt.
Keep the dough on parchment paper and move onto a cookie sheet. Bake at 400 degrees until crisp and slightly puffed, about 15-20 minutes. Rotate the cookie sheet after about ten minutes.
Cool then separate.

Italian Wedding Soup with Gluten Free Basil Crackers

Italian Wedding Soup with Gluten Free Basil Crackers

Seitan Meatballs

Makes approx 48

  • 1 cup vital wheat gluten
    1/4 cup garbanzo bean (chickpea) flour
    3 Tblspn nutritional yeast
    1 Tblespn dried minced onion
    1 tspn basil
  • 1 tspn oregano
  • 2 Tblspns tomato paste
    1 tsp onion powder
    1 tsp garlic powder
    1/4 tsp ground black pepper

Mix the following liquid ingredients
 3/4 cup Cold water
 1 Tblspn tamari
 1 Tblspn vegetable oil
For the simmering broth you will need:
 6 cups vegetable broth
Directions:
In a large pot, bring broth to a rapid boil.
Add the liquid ingredients (not the simmering broth) to the dry ingredients. Mix thoroughly  until all ingredients are combined. Dont overwork the dough or the meatballs will be tough. Cut off small pieces of dough and roll into small, round meatball shapes with the palms of your hands, about 1/2-inch in diameter.
Work quickly as the gluten in the dough becomes more elastic the longer the dough sits, and this will make rolling more difficult. Do not make the meatballs too large because they will increase in size when simmered.
Now add the meatballs to the boiling broth and immediately reduce the heat to a slow simmer. Cook uncovered for 25 minutes. Check frequently to maintain the broth at a very gentle simmer. Do not boil. Stir occasionally once the meatballs float to the top of the pot. When done cooking, remove the pot from the heat and let the meatballs cool in the broth until they reach room temperature. Refrigerate the meatballs with about 1/2 cup of the simmering broth in a zip-lock bag or airtight container for a minimum of 8 hours, or for up to 10 days, before browning in the skillet. This will firm and optimize their texture. You can also freeze them for up to 3 months
Finishing the Meatballs:
Sauté the meatballs in a skillet with 2 tablespoons of vegetable oil over medium-high heat until nicely browned

Italian Wedding Soup with Gluten Free Basil Crackers

Italian Wedding Soup with Gluten Free Basil Crackers

 

Italian Wedding Soup with Gluten Free Basil Crackers

Italian Wedding Soup with Gluten Free Basil Crackers

Nutrition Facts
Serving Size 764 g
Amount Per Serving
Calories 327 Calories from Fat 92
% Daily Value*
Total Fat 10.2g 16%
Saturated Fat 2.1g 10%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 2241mg 93%
Potassium 852mg 24%
Total Carbohydrates 34.2g 11%
Dietary Fiber 6.2g 25%
Sugars 4.9g
Protein 24.6g
Vitamin A 95% Vitamin C 23%
Calcium 9% Iron 25%
Nutrition Grade A
* Based on a 2000 calorie diet

Nutritional Analysis

Good points
Bad points
Italian Wedding Soup with Gluten Free Basil Crackers

Italian Wedding Soup with Gluten Free Basil Crackers

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4 thoughts on “Italian Wedding Soup with Gluten Free Basil Crackers #VeganItalianWeddingSoup #GlutenFreeBasilCrackers

  1. This is so awesome! I love the veganizing of traditional dishes. 🙂

    Like

  2. Awesome! I’ve yet to try a vegan Italian wedding soup, so this will be the first recipe I go to when I get the chance! 🙂

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  3. This looks beautiful and I love the idea of using button mushrooms!

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  4. Looks amazing!! My Dad used to make Italian wedding soup. I can’t wait to try this vegan version 🙂

    Like

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