There was a point in time in which I decided to be okay with mystery meatballs and become a liker of Italian Wedding Soup. Most of the time I’d push them aside and focus on the spinach and noodles. Other times I would eat a couple out of curiosity and dump the rest. But never had I ever considered making my own, un-mystery version of this classic.
Until last week. I was raiding Katie’s cabinets (she’s about to move ya know, so this cabinet raid was only to lighten her load) and I came across a can of Campbell’s. I was hungry, it sounded comforting, I went for it.
I brought my microwaved bowl of mystery goodness into the other room and, instantly, Katie asked “Why don’t you ever make your own Italian Meatball Soup?”. Ordinarily, I would have had an excuse of some sort because chances are, if something can be cooked, I’ve thought of cooking it. But I had nothin’!
And since I’m phasing out meat (again) in twenty eleven, I decided to make a meatless version. Then I figured, why not go all out and make it gluten-free as well!
Non-Italian, Anti-Wedding Soup
4 cups of gluten-free vegetable broth
4 cups of gluten-free vegetarian “beef” broth or mushroom stock
2 cups of gluten-free noodles (the smaller the better)
5 cups of spinach leaves, chopped
3 Original Sunshine Burgers (or gluten-free veggie burger)
1 Tablespoon Sunflower Oil
Prepare noodles per the package instructions. While the noodles are cooking, heat the veggie burgers until they are soft enough to work with, then roll them into bite sized balls. Heat the sunflower oil on medium-high heat for a minute and then add the veggie balls. Toss them around for a few minutes until there is a nice crust on the outside. Bring the broths to a boil and add the veggie balls, chopped spinach, and noodles until the spinach is wilted. Makes about 4 servings.