Vegetarian Italian Wedding Soup With Rice Recipe

This hearty Vegetarian Italian Wedding Soup With Rice is made with tender white bean meatballs and fresh spinach and ready in 45 minutes. The rich vegetable broth thickens slightly as the fluffy grains simmer alongside the savory dumplings, creating a perfect spoonable texture. I love how this meat-free version satisfies just like the original recipe without feeling heavy.

Why This Classic Works

I was initially worried that replacing the traditional pork-beef blend would sacrifice the depth of flavor this soup is known for, but the parmesan-infused bean mixture holds its own beautifully. The texture of the vegetarian meatballs remains satisfyingly dense without being tough, absorbing the savory vegetable broth as they simmer.

My biggest mistake when I first developed this recipe was stirring the pot too vigorously after dropping in the meatballs. I learned that treating them gently and allowing them to set in the simmering liquid prevents them from breaking apart, ensuring you get that perfect bite of dumpling, rice, and greens.

Vegetarian Italian Wedding Soup With Rice Ingredients

For the Meatballs:

• 1 (15 oz) can cannellini beans, rinsed and drained
• 1/2 cup dry breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg, beaten
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon dried oregano
• 1 clove garlic, minced
• 1/2 teaspoon salt

For the Soup:

• 2 tablespoons olive oil
• 1 yellow onion, finely diced
• 3 carrots, peeled and sliced
• 2 celery stalks, sliced
• 2 cloves garlic, minced
• 8 cups vegetable broth
• 3/4 cup long-grain white rice, uncooked
• 5 ounces fresh baby spinach
• Salt and black pepper to taste

How To Make Vegetarian Italian Wedding Soup With Rice

1. Prepare the Base: Mash the drained cannellini beans in a large bowl until mostly smooth but still textured, leaving a few small chunks for bite.
2. Form Meatballs: Mix in the breadcrumbs, Parmesan, egg, chopped parsley, oregano, minced garlic, and salt until combined, then gently roll the mixture into 1-inch balls.
3. Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat and cook the onion, carrots, and celery until softened, about 5 to 7 minutes.
4. Build Broth: Stir in the minced garlic for 30 seconds until fragrant, then pour in the vegetable broth and bring the mixture to a rolling boil.
5. Simmer Rice: Add the uncooked white rice to the pot, reduce the heat to low, and simmer uncovered for about 10 minutes until the rice is par-cooked but still has a bite.
6. Cook Meatballs: Gently drop the prepared meatballs into the simmering soup one by one and cook for another 8 to 10 minutes without stirring, until they float and the rice is tender.
7. Finish Dish: Stir in the fresh spinach until wilted, season with salt and plenty of black pepper, and serve hot with extra cheese.

Recipe Tips

• Watch the texture: When mashing the beans, avoid making a pureé; keeping some texture ensures the meatballs feel rustic and meaty rather than mushy.
• Chill the mix: If your meatball mixture feels too sticky to roll comfortably, pop the bowl in the fridge for 15 minutes to firm it up before shaping.
• Rice choice: Stick to long-grain white rice for this recipe; arborio rice releases too much starch and can turn the broth into a thick porridge.
• Gentle heat: Keep the soup at a gentle simmer once the meatballs are added; a violent boil can cause the delicate bean mixture to disintegrate.

What To Serve With Vegetarian Italian Wedding Soup

Serve this soup with a slice of crusty artisan bread or garlic knots to soak up the savory, starchy broth. A crisp arugula salad with a bright lemon vinaigrette pairs perfectly, as the acid helps cut through the richness of the parmesan and beans.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that the rice will continue to absorb liquid as it sits, so you will likely need to add a splash of water or extra vegetable broth when reheating on the stove.

FAQs

Can I use brown rice instead?
Yes, but brown rice takes much longer to cook. You should simmer the brown rice in the broth for about 25 minutes before adding the meatballs to ensure everything finishes cooking at the same time.

Can I freeze this soup?
It is best to freeze the soup without the rice, as rice can become mushy and grainy upon thawing. Freeze the broth and meatballs, then add fresh cooked rice when you reheat the meal.

Is this recipe gluten-free?
The soup ingredients naturally are, but standard breadcrumbs are not. Simply swap in gluten-free breadcrumbs for the meatballs to make the entire dish safe for gluten sensitivities.

Nutrition

• Calories: 320
• Total Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 45mg
• Sodium: 980mg
• Total Carbohydrate: 45g
• Protein: 14g

Try More Recipes:

• Authentic Classic Italian Wedding Soup With Meatballs
• Spicy Italian Sausage Vegetable Tortellini Soup Recipe
• Italian Wedding Soup With Chicken Meatballs And Escarole

Vegetarian Italian Wedding Soup With Rice

Recipe by Paula

Servings

4

servings

Prep time

20

minutes

Cooking time

25

minutes

Total time

45

minutes

Savory and comforting Vegetarian Italian Wedding Soup With Rice features tender white bean meatballs and fresh spinach ready in just 45 minutes. This easy weeknight dinner combines rich vegetable broth with fluffy grains for a warming meal that the whole family will enjoy.

Ingredients

• For the Meatballs:

• 1 (15 oz) can cannellini beans, rinsed and drained

• 1/2 cup dry breadcrumbs

• 1/4 cup grated Parmesan cheese

• 1 large egg, beaten

• 1 tablespoon fresh parsley, chopped

• 1/2 teaspoon dried oregano

• 1 clove garlic, minced

• 1/2 teaspoon salt

• For the Soup:

• 2 tablespoons olive oil

• 1 yellow onion, finely diced

• 3 carrots, peeled and sliced

• 2 celery stalks, sliced

• 2 cloves garlic, minced

• 8 cups vegetable broth

• 3/4 cup long-grain white rice, uncooked

• 5 ounces fresh baby spinach

• Salt and black pepper to taste

Directions

• Prepare the Base: Mash the drained cannellini beans in a large bowl until mostly smooth but still textured, leaving a few small chunks for bite.
• Form Meatballs: Mix in the breadcrumbs, Parmesan, egg, chopped parsley, oregano, minced garlic, and salt until combined, then gently roll the mixture into 1-inch balls.
• Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat and cook the onion, carrots, and celery until softened, about 5 to 7 minutes.
• Build Broth: Stir in the minced garlic for 30 seconds until fragrant, then pour in the vegetable broth and bring the mixture to a rolling boil.
• Simmer Rice: Add the uncooked white rice to the pot, reduce the heat to low, and simmer uncovered for about 10 minutes until the rice is par-cooked but still has a bite.
• Cook Meatballs: Gently drop the prepared meatballs into the simmering soup one by one and cook for another 8 to 10 minutes without stirring, until they float and the rice is tender.
• Finish Dish: Stir in the fresh spinach until wilted, season with salt and plenty of black pepper, and serve hot with extra cheese.