Vegan Italian Wedding Soup

Ingredients

• 1 recipe of MVC's Orignal Vegan Meatballs (Prepared different, read Note at start of recipe before beginning)



• 1 Large Onion
• 1 8-oz. Carton Portabello Mushrooms, Sliced
• 1 Clove Garlic, Minced
• 1 Tablespoon Olive Oil
• 1/4 Cup Lower Sodium Soy Sauce
• 6 Cups Water
• 4 Cups of Chopped Kale
• 1/4 Cup White Cooking Sherry
• 1/4 Teaspoon Crushed Fennel Seed
• 1 Teaspoon Italian Seasoning
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Onion Powder
• 1 Bay Leaf
• 2 Teaspoons Sugar
• 1/2 Teaspoon Liquid Smoke
• 1 Cup Vegetable Corkscrew Pasta
• 1 8-oz. Can Tomato Sauce, No Salt Added

Directions

The meatballs need to be prepared differently for this soup. Omit 1 Tablespoon of the olive oil and replace it with 1 tablespoon of water. We want to make the meatballs smaller for this soup so instead of making the meatballs with 2 tablespoons for each meatball measure them out using 1/2 a tablespoon. Also, cook 10 minutes on each side instead of 15 minutes like the recipe originally states.

In a large pot sweat the onion, mushrooms and garlic with the olive oil and 2 tablespoons of the soy sauce, on medium heat, until the onions are transparent. Add to the pot the water, kale, cooking sherry, fennel, Italian seasoning, garlic and onion powder, bay leaf, sugar and liquid smoke and the rest of the soy sauce. Cook this for 25 to 30 minutes, until the kale gets done, on medium heat, covered. The last 5 minutes of cooking add the corkscrew noodles.

Last, add the meatballs and tomato sauce and turn the heat up to high and cook an additional 3 minutes.