Vegan Italian Meatball Soup

• Gluten free

• Produce

  • 3 Carrots, medium
  • 2 stalks Celery
  • 3 cloves Garlic
  • 1 tsp Garlic powder
  • 1 cup Lentils, cooked
  • 1 1/2 Onion
  • 1/4 cup Parsley, fresh
  • 2 cups Potatoes
  • 1 (15 ounce can Tomatoes

• Canned Goods

  • 5 cups Vegetable broth

• Condiments

  • 1 tsp Worcestershire sauce

• Pasta & Grains

  • 1/4 cup Quinoa, cooked

• Baking & Spices

  • 1/4 cup Almond flour
  • 1 1/3 tbsp Italian seasoning
  • 1 Salt and pepper
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

Found on katalysthealthblog.com

Description

Ingredients

• 1 cup cooked lentils
• 1/4 cup cooked quinoa
• 1/2 onion, chopped
• 1 tablespoon Italian seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/4 cup almond flour
• 1/4 cup chopped parsley, fresh
• 1 tablespoon extra virgin olive oil
• 1 onion, diced
• 3 medium carrots, diced
• 2 stalks of celery, diced
• 2 cups potatoes, diced
• 3 cloves garlic, minced
• 5 cups vegetable broth
• 1 (15 ounce) can diced tomatoes, undrained
• 1 teaspoon Italian seasoning
• 1 teaspoon worcestershire sauce
• salt and pepper to taste

Directions

• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Heat a small pan over medum heat. Add 1 teaspoon olive oil and chopped onion. Cook until onion is translucent. Add onion to a large bowl along with remaining meatball ingredients. Mix and mash until combined. Roll into 1-2 tablespoon sized meatballs. Place on baking sheet and bake for 20-25 minutes or until slightly crisp on the outside. While the meatballs are cooking, heat a large stock pot over medium heat. Add the oil, onion, garlic, carrots, potatoes and celery. Once potatoes and carrots have softened, stir in the broth, tomatoes, seasoning and worcestershire sauce. Bring to a simmer and cook for 20 minutes or until potatoes have softened. Add salt and pepper to taste. To serve, laddle soup into bowls and top with more fresh parsley and 3-4 meatballs.