ITALIAN WEDDING SOUP

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Italian Wedding Soup with Buckwheat Dumplings & Zoodles is veganized and healthier version of the traditional one, yet, equally delicious. It is perfect for special occasions, but also during the weekdays to warm up your belly.

Today are two days after Valentine’s Day therefor I cannot help thinking, how many people got engaged. If you did, please let me know, because that would be so exciting! And maybe you would even have my Italian Wedding Soup on your wedding. Just kidding! I have a big imagination and my own fantasy world that I drift into sometimes. I guess that is where my recipe ideas comes from.

By the way, how was your Valentine’s Day with all the COVID restrictions? I hope you were able to find a way to cozy up at home with your loved one and enjoyed each others company. There is always a way how to show the people we love how much we appreciate them even without going to a restaurant.

However, lets talk about this delicious and super healthy Italian Wedding Soup with Buckwheat Dumplings & Zoodles! As some of you may know, I have a few other recipes with buckwheat, although mostly with the roasted. Only one recipe the STUFFED ACORN SQUASH is made with raw buckwheat.

The roasted buckwheat is also called KASHA, which I love especially for porridge, such as BUCKWHEAT PORRIDGE. Yet, for these dumplings I deiced to use the raw buckwheat groats and they turned out excellent! I f you would like t find out more about this superfood, please follow read HERE.

I really hope you like this flavorful and healthy soup, which is also very easy to make. If you have made it, please let me know and if you have any questions and suggestions, do not hesitate to contact me. Thank you for visiting and have a wonderful week.

ITALIAN WEDDING SOUP

Italian Wedding Soup with Buckwheat Dumplings & Zoodles is veganized and healthier version of the traditional one, yet, equally delicious. It is perfect for special occasions, but also during the weekdays to warm up your belly.
Vegan – Gluten Free –Cholesterol Free
Prep Time20 mins
Active Time1 hr
Total Time1 hr 20 mins
Course: dinner, lunch, Soup
Cuisine: Italian, Vegan
Keyword: easy vegan recipes, gluten free recipe, healthy vegan recipes, plantbased recipe, vegan Italian wedding, vegan soup
Yield: 6
Author: Lena Novak – Lena’s Vegan Living

Equipment

  • spiralizer, mini ice cream scoop

Materials

  • FOR DUMPLINGS
  • 1 cup of raw buckwheat groats
  • ½ cup Panko gluten free breadcrumbs or Spelt breadcrumbs
  • 1 tbsp nutritional yeast
  • 120 gr mushrooms minced about 1 cup
  • 2 shallot onions minced
  • 3 garlic cloves minced
  • 2 tsp dry oregano
  • 2 tbsp Brag liquid aminos
  • Black pepper to taste
  • Himalayan pink salt to taste
  • 2 tbsp oil of your choice I use organic sunflower
  • FOR THE SOUP
  • 1 L or 4 cups organic low sodium vegetable broth
  • 2 tbsp organic low sodium organic Marigold Swiss Vegetable Bouillon or bouillon of your choice for extra flavor
  • 4 cups of water
  • 4 medium size carrots sliced
  • 1 medium size onion cut into quarters
  • Small bunch of fresh Italian Parsley
  • 150 gr/ 5oz organic baby spinach you may add more if you like
  • Garlic powder to taste
  • Black pepper to taste
  • Himalayan pink salt to taste
  • 2 tbsp oil of your choice I use organic sunflower
  • 1 zucchini

Instructions

  • FOR DUMPLINGS
  • Sauté minced mushrooms, onions, garlic, and black pepper while adding liquid aminos. Stir for few minutes until golden brown and take it off the heat.
  • Bring two cups of water with 1 cup of buckwheat groats into boil. Reduce the heat and let it simmer under the lid for about 10 minutes until most of the water evaporates. You may check the package for instructions as well.
  • Drain any leftover water and transfer and mix with the rest of the ingredients.
  • Blend all thoroughly and adjust the taste.
  • By using spoon or mini-ice scoop, start making the balls, two tbsp for per ball. Roll neatly in your palms and place on a ready tray or plate.
  • When ready, set aside, or place into a refrigerator.
  • FOR THE SOUP
  • Bring the veggie broth and water into a boil. You may add bouillon by following the instructions on the package, the pends what brand are you using.
  • Add onion and parsley tied with cotton string. Keep ¼ bunch to garnish few leaves into the soup later.
  • Reduce the heat and cook for about 20minutes.
  • In the meantime, make zoodles on a spiralizer.
  • Remove the parsley bunch, bring into boil again, add the carrots and cook 20minutes longer.
  • Now you may remove the onion as well, but it is up to you. If you like it, you can keep it.
  • Add the spinach and let it simmer for 5 more minutes. Adjust the taste.
  • Add the balls into the soup just before serving and only as many you are going to eat. They are going to start falling apart If they are left in the soup too long.
  • Fill your bowls, add zoodles, and serve.

Notes

BUCKWHEAT GROATS
If you are not sensitive to gluten, you can use SPELT BREADCRUMBS instead of Panko. 
PANKO GLUTEN FREE BREADCRUMBS
Are available on AMAZON 
ORGANIC MARIGOLD VEGETABLE BOUILLON
Is available at VILLAGE FOODS 
 

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Magdi Majdi Lami Hassan
Magdi Majdi Lami Hassan
9 days ago

Lovely food, brilliant presentation.