I like to make this soup when I have extra tempeh meatballs – it’s easy, it’s soup, and it’s not spaghetti and meatballs. It’s my version of Italian Wedding Soup which apparently is a mistranslation of the Italian phrase “minestra maritata” (“married soup”). It is a reference to the marrying of greens and meatballs – a perfect match!
Makes 2 nice size bowls of soup
1/2 small red onion
1 carrot
1 stalk of celery
3 cups water or veg stock
1 big handful of spinach
1/2 cup cooked quinoa
6 Meatballs, 3 per bowl
S and P, to taste
Nut parmesan, for garnish
Dice the onions. Drop into a soup pot and start sautéing with either oil or a few tablespoons of water. Cut the carrots into half moons and the celery into similar size pieces. Drop into the pot and season with a pinch of salt and cook until the onions are translucent. Add the water or stock and bring to a boil, cooking until the vegetables are soft. This shouldn’t take more than 10 minutes.
Clean the spinach very well and add to the pot. When it has wilted, add the quinoa and meatballs to heat through. Sprinkle with parmesan and enjoy!