Italian Wedding Soup
Meatballs:
1 package (8 ounces) Italian style seitan, finely chopped
1/4 cup yellow onion, finely chopped
2 cloves garlic, minced
1/4 cup Italian parsley, finely chopped
1/4 cup + 2 tablespoons vegan Parmesan, divided (I recommend Galaxy brand)
2 egg replacers (I use Ener G)
salt and pepper, to taste
1/4 cup Italian breadcrumbs
3 tablespoons olive oil, divided Soup:
8 cups vegetable broth
1 cup spinach, chopped
1/2 cup couscous
1/2 cup white wine
1. For meatballs, mix seitan, onion, garlic, 1/4 cup vegan Parmesan, egg replacers, salt, pepper, breadcrumbs, and 1 tablespoon olive oil in a large bowl.
2. Form the mixture into small to medium shaped balls. Over medium heat in a pot, add the remaining olive oil. Brown each side of the meatballs for about 10 minutes. Remove the meatballs and set aside.
3. For soup, add the 2 tablespoon vegan Parmesan, more pepper, vegetable broth, spinach, couscous, and white wine to the pot.
4. Cook for another 20-30 minutes. When done cooking, place some broth in a bowl and add several meatballs.
The floating bits in the pictures are from Parm brand vegan Parmesan. Apparently that's what happens to it when added to liquids.
Source of recipe: I wrote the recipe. For more information, please see my blog here: http://veganmiss.blogspot.com/2011/08/italian-wedding-soup.html
SO HOW'D IT GO?
acini de pepe is the traditional pasta, and what i've found is just durum semolina and water like other dried pastas, Gia Russo brand.
I haven't tried this recipe, and wonder if the seitan could be just made into balls and simmered right into soup?
Simmering in broth is a regular step in making seitan, but I've never seen it done for soup.
I tried simmering the meatballs in the broth for a few minutes (after I had already browned them) and they totally fell apart on me. That's why I added them in at the end. They may stay together if you use store bought meatless meatballs rather than make your own as I did.
acini de pepe is the traditional pasta, and what i've found is just durum semolina and water like other dried pastas, Gia Russo brand.
I haven't tried this recipe, and wonder if the seitan could be just made into balls and simmered right into soup?
Simmering in broth is a regular step in making seitan, but I've never seen it done for soup.
While I have not made this recipe yet, I've never, ever heard of couscous in any version of Italian Wedding Soup... Ill let you know what I think... Before becoming Vegan two years ago, I made an awesome version... I'm sure it will be hard to have a totally open mind...but I'll give it my best shot!
You know, I had never had it without couscous prior to going vegan years ago. Funny! When I decided to make it (inspired by my mom getting the real thing from work - also with couscous), I googled around and saw that not that many people use couscous... Then I was confused! I had no idea it was done otherwise.
While I have not made this recipe yet, I've never, ever heard of couscous in any version of Italian Wedding Soup... Ill let you know what I think... Before becoming Vegan two years ago, I made an awesome version... I'm sure it will be hard to have a totally open mind...but I'll give it my best shot!