Vegan Italian Meatball Soup

An hearty and tasty vegan take on Italian meatball soup, full of vegetables, herbs, and lentil and quinoa meatballs.

Ingredients:

• 1 cup cooked lentils
• 1/2 cup cooked quinoa
• 1/4 cup breadcrumbs
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes
• 4 cups vegetable broth
• 1 can 14 oz diced tomatoes
• 1/2 cup small pasta like orzo or ditalini
• 2 cups chopped kale or spinach
• Salt and pepper to taste
• Olive oil for sauting

Instructions:

In a large bowl, mix together the cooked lentils, quinoa, breadcrumbs, onion, garlic, parsley, oregano, basil, and red pepper flakes

Form the mixture into small meatballs

Heat some olive oil in a large pot over medium heat

Add the meatballs and cook until browned on all sides, about 5 minutes

Add the vegetable broth and diced tomatoes to the pot

Bring to a simmer

Stir in the pasta and kale or spinach

Cook until the pasta is tender, about 10 minutes

Season with salt and pepper to taste

Serve hot, garnished with additional parsley if desired