Wedding Soup (wfpb sos-free)

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Wedding Soup
By: The Jaroudi Family
Serves 8

Ingredients:
Soup:
8 cups vegetable broth
8 large carrots, chopped (357 g)
8 celery stalks, chopped (280 g)
1 large onion, chopped (160 g)
8 oz spinach

12 oz of noodles: small wheat Acini Di Pepe or similar (or GF noodles)

Meatballs:
15 - oz can of chickpeas, drained (425 g)
15 - oz can of brown lentils, drained (425 g)
1 & 2/3 cups rolled oats (153 g)
2 Tbsp Italian seasoning
2 tsp white miso paste
Fresh ground black pepper

Directions:
1.) Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Using a food processor, combine the meatball ingredients. Take around one Tbsp of the meatball batter and roll it into a ball. Place on parchment paper and continue until all the batter is gone.
2.) Bake meatballs for around 25 minutes, flipping the meatballs halfway through.
3.) Remove meatballs and set it aside. Make the pasta as per directions and set that aside in a bowl.
4.) In a large stock pot add vegetable broth, onion, carrots, and celery. Cook on medium heat until the carrots are tender. Add spinach and remove from heat.
5.) Assemble individual bowls of soup with desired meatballs and pasta.
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