Mamu Italian Wedding Soup
8 ounces / 227 grams Mamu
2 teaspoons / 3 grams Nutritional yeast
½ teaspoon / .25 grams Dried basil
½ teaspoon / .25 grams Dried oregano
½ teaspoon / 3 grams Salt
¼ teaspoon / .35 grams Black Pepper, ground
¼ cup / 590 grams Fregola pasta
2 Tablespoons / 56 grams Neutral oil
1 cup / 150 grams Onion
1 cup / 90 grams Carrot
6 cups / 1,351 grams Vegetable stock
2 cups / 134 grams Kale, rough chop leaves ½- to 1-inch pieces
1½ teaspoons / 5 grams Nutritional yeast
Lemon juice to taste
Salt to taste
Pepper to taste
Extra virgin olive oil to serve
Fresh herbs to serve
Chili flakes to serve
Parmesan cheese, grated to serve
- Preheat oven to 400°F (204°C) and line a sheet pan with parchment paper. In a bowl mix together Mamu, nutritional yeast, basil, oregano, salt and pepper. Portion and roll into ½ oz. (14 gram) meatballs. Place onto prepared pan and roast for 10 to 15 minutes or until browned.
- Cook fregola according to package instructions, drain and rinse under cold water until cool. Set aside.
- Heat oil in a pot on medium heat. Cook onion and carrots until slightly translucent, avoid browning. Add vegetable stock to the pot. Add meatballs, kale, and fregola. Let simmer for at least 15 minutes or until the meatballs internal temperature registers 165°F (74°C) on an instant read thermometer.. Add nutritional yeast and adjust seasoning with lemon juice, salt, and pepper.
- Serve, if desired, topped with a drizzle of extra virgin olive oil, chopped fresh herbs, chili flakes, and/or grated Parmesan cheese.