Italian Wedding Soup

1: In a bowl, combine the meatball ingredients and roll into small bite-size balls.

2: In a large Dutch oven, add 2 tbsp of oil and sear the meatballs over medium heat until golden on both sides, about 5 minutes. Remove the meatballs and set aside.

3: In the same pot, add the white wine to deglaze the stuck on bits and let it cook down. Add the carrots and onions with a pinch of salt, cooking for 5 minutes.

4: Add the orzo, veg broth, and miso paste. Bring to a boil and lower to a simmer until the orzo is fully cooked, about 6-8 minutes.

5: Once cooked, add the parsley and lemon juice.

6: Top with more parsley, vegan Parmesan, and lemon juice. Dig in!