Vegan Italian Meatball Wedding Soup | VegNews

Ingredients

• For the meatballs:
• 1 (15-ounce) can cannellini beans, drained and rinsed
• ¼ cup nutritional yeast
• 1 teaspoon onion powder
• 1½ teaspoon garlic powder
• 1 teaspoon Herbes de Provence 
• ½ teaspoon ground cumin
• ¼ teaspoon black pepper
• ⅓ cup wheat breadcrumbs
• 1 tablespoon tamari
• Zest of 1 lemon
• ½ cup minced parsley
• For the soup:
• 4 cups low-sodium
• vegetable broth
• 3 carrots, peeled and diced  
• 3 stalks celery, diced
• 1 cup farro, cooked according to package instructions
• Juice of 1 lemon
• 1 tablespoon tamari 
• ½ teaspoon miso
• ¼ cup finely chopped parsley, for topping
• 2 tablespoons finely chopped dill, for topping