Vegetarian Italian Wedding Soup

Preparation

1. Preheat the oven to 400° F. Set the vegetarian crumbles out to thaw.
2. Slice the spinach leaves. Dice the carrots and vegetarian chik’n strips. Mince the onion.
3. Place the thawed vegetarian crumbles on a clean dish towel, cover and press to remove extra liquid.
4. In a medium bowl add drained crumbles, beaten eggs, bread crumbs, cheese, basil and onion. Combine thoroughly.
5. Roll mixture into approximately 50 to 60 small veggie meatballs and set on a greased baking sheet. Bake for approximately 15 minutes, or until cooked through. Remove the veggie meatballs from the oven to cool.
6. In a large stockpot heat the vegetable broth to boiling. Stir in the spinach, carrots, pasta and veggie meatballs. Return to a boil; reduce heat to medium.
7. Cook at a slow boil for 10 minutes or until pasta is al dente. Stir frequently.
8. Add diced vegetarian chik’n to the soup. Heat thoroughly and serve hot.