Italian wedding soup, originally from the Campania region in southern Italy, was typically crafted from leftover meat, broth, and any available green vegetables, such as chicory, cabbage, escarole, chard, spinach, or endive. The American adaptation is a lighter version, with smaller meatballs and fewer vegetables. My Vegan Italian Wedding Soup draws inspiration from this traditional recipe and offers cozy comfort, especially during the cold winter months.
