Italian Wedding Soup with Vegan Meatballs
yield: 6
total time: 35 minutes
Ingredients
- 15 ounces Italian style diced tomatoes with garlic, oregano and basil
- 6 cups low sodium vegetable broth
- 4 ounces elbow pasta
- 16 ounces meatballs vegan
- 3 cups fresh spinach roughly chopped
- 2 teaspoons dried Italian seasoning
- 1/2 teaspoon fine sea salt
- 2 tablespoons vegan Parmesan grated, style cheese, optional
- 1/4 teaspoon ground black pepper
Nutrition
- Calories : 100 calories
- Carbohydrate : 21 grams
- Fiber : 3 grams
- Protein : 4 grams
- Sodium : 450 milligrams
- Sugar : 4 grams
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