Wedding Soup With White Bean Balls
Recipe type: Soup
Serves: 6
White Bean Balls
  • Cooking spray
  • 1 large yellow onion
  • 3 cups cooked white or cannellini beans*
  • 1⁄2 cup whole wheat bread crumbs
  • 3 cloves garlic, minced
  • 1⁄4 cup nutritional yeast** or flour
  • 2 tablespoons olive oil
  • 1 tablespoon soy sauce or tamari
  • 2 teaspoons no-salt, all-purpose seasoning blend
  • 1 teaspoon each dried thyme, basil, and oregano
  • 1⁄2 teaspoon grated lemon zest
  • 1 teaspoon olive oil
  • 2 carrots, chopped
  • 2 ribs celery, chopped
  • 3 cloves garlic, minced
  • 1 cup small dried pasta**
  • 9 cups vegetable broth
  • 1 tablespoon fresh lemon juice
  • 4 cups chopped kale or other dark, leafy greens
  • 1⁄4 teaspoon each salt and ground pepper
  • 1⁄4 cup chopped fresh parsley or basil
  1. Crank your oven to 400°F. Coat a baking sheet with cooking spray.
  2. Now, make the bean balls. Chop up the onion and measure out 1⁄4 cup. Save the rest but push it to the side; we’ll use that shit in a bit. Mash up the beans in a large bowl until they form a paste. Some whole bean bits are cool, but try to keep that to a minimum. Stir in the rest of the ingredients including the 1⁄4 cup chopped onion and mix it all up so that everything gets distributed. You might need to use your hands to really get in there. Don’t act like you’re too cool to touch bean paste. If it feels a little dry, add a tablespoon or two of water. Roll the dough into balls about the size of a golf ball and put them on the greased up baking sheet. You should get 20 to 25 depending on your rollin’ skills. Spray them with a little cooking spray and bake them for about 30 minutes, turning them over halfway, until both sides are golden brown.
  3. While the balls are cooking, get your soup ready. In a large soup pot, heat the oil over medium heat. Add the rest of that onion from earlier (told ya), the carrots, and celery and sauté until the onion starts to brown, 3 to 5 minutes. Add the garlic and pasta and cook for 30 more seconds. Gently pour in the broth and let it all simmer together until the pasta is tender, 10 to 15 minutes. Fold in the lemon juice, greens, salt, pepper, and parsley and turn off the heat.
  4. When everything is ready, place 3 or 4 bean balls in the bottom of a bowl and gently ladle the soup over them. Serve it up right away. The balls will slowly break apart as you eat and everything will taste so damn good together you’ll understand why it’s called wedding soup.
* Or two 15-ounce cans. Kidney beans would work, too, but those motherf**kers are red and we didn’t want to change the name of the recipe. Truth.
** Orzo, elbows, stars, letters, whateverthef**k you got.
Recipe by Food Bloggers of Canada at